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Salmon & Chilli Risotto
- 3 spring onions, chopped
- 1 teaspoon crushed garlic
- 4˝ cups fat-free vegetable stock
- 2 cups arborio rice
- 1 red chilli, finely sliced
- 2 tablespoons tomato paste
- 1 × 210 g can pink salmon, drained
- 2 tablespoons chopped capers
- freshly ground black pepper
Sauté spring onions and garlic in a little of the stock, until spring onion is
tender, Stir through rice and chilli.
Add tomato paste and cook for 1 minute.
Add remaining stock and stir well. Bring to a boil, then lower heat and cook slowly, stirring occasionally, for 15-20 minutes.
Add salmon and capers. Season to taste with black pepper.
Serves 8
Per serve: Kilojoules: 933 Ca/odes: 223
Fat: 1.9 9 Saturated fat: 0.5 9 Fibre: 0.9 9
Carbohydrate: 41.9 g Protein: 8.9 g
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