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    You are in: Home / Recipes / Buttery Wine Risotto With Smoked Salmon Recipe
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    Buttery Wine Risotto With Smoked Salmon

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    JustJanS's Note:

    From the Women's Weekly cookbook Great Italian Food

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    Units: US | Metric


    1. 1
      Bring the stock and wine to the boil;reduce heat. Cover; keep hot.
    2. 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. 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.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on May 16, 2013


      My Daughter made this and it was really nice. We added 150gr of Salmon because we had it without any other sides.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Buttery Wine Risotto With Smoked Salmon

    Serving Size: 1 (612 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 781.2
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 13.9 g
    Cholesterol 70.2 mg
    Sodium 1035.0 mg
    Total Carbohydrate 98.1 g
    Dietary Fiber 3.5 g
    Sugars 7.3 g
    Protein 25.9 g

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