Photo: K8
Risotto of Arbroath smokie and fresh herbs
14 ingredients
30 min + 30 min
Serves 4
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Estimated Nutrition (whole recipe, rough)
837
Calories
37g
Protein
46g
Fat
63g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Arbroath smokiesArbroath smokies
- 1 bunch flat parsley
- 1 bunch dill
- 1 bunch spring onions
- 400g/14oz risotto rice
- ½ onion
- 2 tbsp extra virgin olive oil
- 1 glass dry white wine
- 400ml/14fl oz light fish stock
- 400ml/14fl oz vegetable stock
- sea salt and freshly ground black pepper
- 1 lemon
- 100g/3½oz parmesan
- 125g/4oz unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes