Risotto with garden peas & smoked salmon
Risotto with garden peas & smoked salmon
777kcal Per person
36g Protein
83g Carbs
34g Fat
12g Fiber
Ingredients
- 2 cups water (474 ml)
- 1 cube vegetable bouillon
- ½ onion
- 1 tablespoon olive oil (15 ml)
- 3 ounces brown rice (84 g)
- 5 ounces garden peas (frozen) (140 g)
- 1 ½ ounce grated cheese (42 g)
- 2 ounces smoked salmon (56 g)
Preparing this recipe
- Bring water with the bouillon cube to a boil.
- Finely chop the onion.
- Heat the oil in a pan and gently fry the onion until translucent.
- Stir the rice through the onion and heat while stirring until the rice is well-coated and translucent. Pour in half of the broth and cook the rice, stirring constantly, until done in about 15 minutes. Add the rest of the broth gradually during cooking.
- In the meantime, pour boiling water over the peas in a colander to thaw them.
- Finally, stir the peas and grated cheese through the rice and heat while stirring for another 2-3 minutes.
- Cut the salmon into strips.
- Serve the garden pea risotto in a deep plate and top with the salmon strips.
Tip van FitChef
This risotto is extra delicious with some finely chopped fresh basil stirred in.
