Smoked Salmon Risotto

Name: Smoked Salmon Risotto with Sugar Snap Peas
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Smoked Salmon Slices; 700 ML of Water; 1 Piece of Vegetable stock cube; 1 Piece of White onion; 2 Piece of Garlic cloves; 1 Piece of Lemon; 45 Grams of Grated Parmesan; 150 Grams of Sugar snap peas; 15 Grams of Fresh dill; 15 Grams of Fresh parsley; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 160 Grams of Arborio rice; 50 Grams of Butter; 1 Tsp of Black pepper; 2 Tbsp of Olive oil

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!

351 Reviews

Cals 815 · Prot 46 · Carbs 99 · Fat 33

Family Friendly

30 min

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!

351 Reviews

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 a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry 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

Divide the smoked salmon risotto among bowls. Drizzle with olive oil and garnish with the remaining dill and parsley. Serve with the remaining lemon wedges alongside.

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