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Easy Risotto Made With Smoked Salmon

This easy risotto is a creamy traditional Italian rice recipe that uses a starchy rice variety such as Arborio to produce the sticky characteristic texture. In this healthy variation, olive oil has been used instead of butter to coat the grains of rice, and the traditional grated parmigiano cheese has been omitted. Properly cooked risotto should be al-dente and have some bite to the grain, and can be made using a range of vegetables, meat, seafood and legumes.

This easy risotto recipe is suitable for people following the weight watchers program, as points values have been calculated. It can be used as weight watchers recipe.

Note: Nutritional values are provided per serving. Fat values refer to Saturated Fat. Points values refer to the Weight Watchers point system

Rice Recipes: Smoked Salmon and Fennel Easy Risotto

fennel-risotto Serves:4
Prep Time:10 mins
Cook Time:30 mins
Sat Fat:1g

1 tablespoon olive oil

1 chopped onion

1 teaspoon crushed garlic

1 small fennel bulb, chopped

1 cup arborio rice

2 cup vegetable stock

1 cup water 1 teaspoon salt

pinch of tumeric for colour

60g smoked salmon, cut into small pieces

A few sprigs of top part of fennel leaves for garnish

  1. In a large saucepan, add olive oil, and fry onion, fennel and garlic till golden.
  2. Add washed rice, add salt and tumeric and cook for 2-3 minutes.
  3. Gradually add vegetable stock and water, 1 ladle at a time, stirring until it is absorbed.
  4. When all the stock has been used up, and rice is cooked till "al-dente", add salmon.
  5. Stir gently and remove from heat.
  6. Divide into 4 servings, and garnish with sprigs of fennel leaves

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