Salmon, Dill & Lemon Risotto
Easy, quick and refreshing. Fuel the whole family with this authentic Milanese classic.
Cooking time20 minutes
Prep time10 minutes
2 portions
Ingredients
- 2 tbsp Bertolli
- 1 chopped onion
- 150 grams risotto rice
- 125 ml white wine
- 1 litre vegetable stock
- 1 lemon
- 1 handful dill
- 150 grams flakes salmon fillets
| Energy (kcal) | 469 kcal |
| Energy (kJ) | 1980 kJ |
| Protein (g) | 21.5 g |
| Carbohydrate incl. fibre (g) | 74.5 g |
| Carbohydrate excl. fibre (g) | 72.6 g |
| Sugar (g) | 9.6 g |
| Fibre (g) | 1.9 g |
| Fat (g) | 4.1 g |
| Saturated fat (g) | 0.7 g |
| Unsaturated fat (g) | 1.7 g |
| Monounsaturated fat (g) | 1.0 g |
| Polyunsaturated fat (g) | 0.6 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 34 mg |
| Sodium (mg) | 1267 mg |
| Salt (g) | 3.16 g |
| Vitamin A (IU) | 435 IU |
| Vitamin C (mg) | 19.2 mg |
| Calcium (mg) | 37 mg |
| Iron (mg) | 0.98 mg |
| Potassium (mg) | 455 mg |
Instructions
- Melt a big knob of Bertolli in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat.
- Pour in the wine and let it bubble until absorbed, then gradually add the stock stirring until the rice is just tender.
- Add the lemon, stir in the salmon and dill and serve.
