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Ingredients
US|METRIC
4 SERVINGS
- 25 grams Flora Buttery (or 2 tbsps Flora Cuisine)
- 1 onion (finely chopped)
- 225 grams arborio rice
- 700 mL chicken stock
- 300 mL dry white wine
- 85 grams frozen peas
- 1 lemon
- 4 Tbsp. herbs (chopped fresh)
- 4 salmon fillets
- 3 Tbsp. Flora Cuisine
- 1 lemon
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Directions
- Heat the 25g (1oz) Flora Buttery or 2 tablespoons Flora Cuisine and sauté the onion until soft. Add the rice and stir until well coated with the spread.
- Add enough stock to just cover the rice and simmer until just absorbed. Add more stock and repeat until all stock and wine is used.
- Add peas for last 3 minutes of cooking time and finally stir in lemon and herbs.
- While the risotto is cooking, place each salmon fillet on a square of foil and top with remaining spread and lemon juice. Fold up and cook in preheated oven 180°C, 160°C fan, gas mark 4 for around 15 minutes or until cooked.
- Serve the fish on top of the risotto and garnish with fresh herbs and wedges of lemon.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium350mg15% |
| Potassium850mg24% |
| Protein34g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C90% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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