Smoked Salmon Risotto
with Sugar Snap Peas
Few Italians will tolerate fish and cheese in the same dish. Nonetheless, we're risking it - because risotto just isn't the same without Parmesan!
Cals 815 · Prot 46 · Carbs 99 · Fat 33
Family Friendly
30 min
Few Italians will tolerate fish and cheese in the same dish. Nonetheless, we're risking it - because risotto just isn't the same without Parmesan!
Cals 815 · Prot 46 · Carbs 99 · Fat 33
Family Friendly
Ingredients
Salmon risotto
Smoked Salmon Slices
6*
200 Grams
Water
700 ML
Vegetable stock cube
15*
1 Piece
White onion
1 Piece
Garlic cloves
2 Piece
Lemon
1 Piece
Grated Parmesan
4*
45 Grams
Sugar snap peas
150 Grams
Fresh dill
15 Grams
Fresh parsley
15 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Arborio rice
160 Grams
Butter
4*
50 Grams
Black pepper
0.5 Tsp
Olive oil
2 Tbsp
Allergens
*6 Fish, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3395 / 815 |
| Fats (g) | 32.6 |
| of which saturated (g) | 14.2 |
| Carbohydrates (g) | 99 |
| of which sugars (g) | 11.2 |
| Fibers (g) | 7.4 |
| Proteins (g) | 45.6 |
| Salt (g) | 0.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil the measured water and dissolve the vegetable stock cube in it.
- This is your vegetable stock.
- Peel and finely chop the onion.
- Peel and mince the garlic.
2 Fry
- Heat a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion with a pinch of salt for 5-6 min until softened.
- Add the Arborio rice and garlic and fry for 1 min further, stirring to coat the grains in the oil.
3 Cook risotto
- Reduce the heat to medium.
- Add 1/3 of the stock and stir continuously until it has absorbed.
- Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'.
Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.
4 Prep
- Meanwhile, slice the lemon into wedges.
- Trim and slice the sugar snap peas in half, lengthways.
- Pick and finely chop the dill and parsley leaves.
- Tear the smoked salmon into bite-sized pieces.
5 Finish risotto
- Add the sugar snap peas to the risotto and cook for 2 min further.
- Remove the pan from the heat and add the butter, smoked salmon, a generous squeeze of lemon juice to taste (reserve some for garnish), half of the dill and parsley (reserve the rest for garnish) and the grated Parmesan.
- Season generously with pepper.
6 Serve
- Serve the Smoked Salmon Risotto with a drizzle of Olive Oil.
- Garnish with the remaining dill and parsley.
- Serve the remaining lemon wedges alongside.
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