Risotto with Salmon and Shrimps
Today I’ve got inspired by Martha’s Stewart Asparagus and Lemon Risotto recipe and decided to cook a bit changed version of it.
As for the stock in this recipe, I made it out of the skin of salmon I’m using later, added a carrot, onion, garlic and seasoned it with salt and pepper.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1 finely chopped onion
- olive oil
- 2 tbsp of butter
- 200 g (1 cup) of arborio rice
- 230 ml (1/2 cup) of white wine
- 1 ,2l (5 cups) of some kind ofâ stock
- 200 g of salmon
- 100 g of shrimps (i use already precooked)
- a generous pinch of gratedâ parmigiano cheese
- chopped chives for seasoning
- Carbohydrate 0.03408 g
- Cholesterol 122.12 mg
- Fat 46.35172999955 g
- Fiber 0 g
- Protein 0.4828 g
- Saturated Fat 29.2158589999379 g
- Serving Size 1 1 Recipe (557g)
- Sodium 327.173624999991 mg
- Sugar 0.03408 g
- Trans Fat 3.2327202499878 g
- Calories 410 calories
On an olive oil cook onion until soft for 7 minutes on medium heat. Add rice. Cook for 2-3 minutes until rice becomes transparent. Add wine. Wait while it boils away. Start adding your stock: 1/2 cup at a time, stir, wait until absorbed. Repeat with another 1/2 cup of stock. Continue for 20 minutes until rices becomes creamy. With the last addition of stock put diced salmon and shrimps. Cook for another couple of minutes. Remove from the heat, add butter and cheese (leave a pinch of cheese for seasoning). Serve with some cheese on top and season with chopped chives. Very good with white wine. Yum!
