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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the onion in the oil for 5 minutes Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 minutes | 2. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed. | 3. Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. | 4. Grind in some black pepper, but don't add salt as the salmon will be salty enough. | 5. Leave for 5 mins to settle, then taste and add some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
risotto rice	12	ounces		302.6	0.0	67.32	1.7
garlic clove	1		chopped	302.6	0.0	67.32	1.7
vegetable stock	6	cups	boiling	302.6	0.0	67.32	1.7
salmon	6	ounces	smoked chopped	241.4	0.0	33.728	10.777999999999999
mascarpone	3 1/2	1/2		302.6	0.0	67.32	1.7
flat leaf parsley	3	tablespoons	chopped	302.6	0.0	67.32	1.7
lemon zest	1	tablespoon		302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.