Buttery Wine Risotto With Smoked Salmon Recipe

Name: Buttery Wine Risotto With Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 1 cup dry white wine; 40 g butter; 1 medium leek; 2 garlic cloves, crushed; 2 cups arborio rice; 1/4 teaspoon ground turmeric; 40 g butter, chopped finely, extra; 1/2 cup finely grated parmesan cheese; 100 g smoked salmon, coarsely chopped; 2 teaspoons finely chopped fresh dill; 50 g fresh Baby Spinach

Servings: persons

6 cups chicken stock
1 cup dry white wine
40 g butter
1 medium leek
2 garlic cloves, crushed
2 cups arborio rice
1/4 teaspoon ground turmeric
40 g butter, chopped finely, extra
1/2 cup finely grated parmesan cheese
100 g smoked salmon, coarsely chopped
2 teaspoons finely chopped fresh dill
50 g fresh Baby Spinach

1
Bring the stock and wine to the boil;reduce heat. Cover; keep hot.
2
Heat the first measure of butter in a large saucepan. Cook the leek and garlic, stirring, until the leek is very soft. Add the rice and turmeric; stir to coat in butter mixture. Stir in 1 cup of stock, cook stirring over low heat until the liquid is absorbed.
3
Continue adding stock mixture 1 cup at a time and stirring after each addition until all liquid is gone and rice is tender (around 35 minutes). Remove the pan from the heat and stir in the extra butter, cheese, salmon, dill and spinach.

1255

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups chicken stock, 1 cup dry white wine, 40 g butter, 1 medium leek, and more.

Yes, Buttery Wine Risotto With Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttery Wine Risotto With Smoked Salmon

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