- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 35 Minutes
- 2 tbsp olive oil
- 2 shallots, peeled, finely chopped
- 2 garlic cloves, peeled, minced
- 6 oz (175 g) Arborio rice
- 5 fl oz (150 ml) dry white wine
- 44 fl oz (1-1¼ ltr) gluten-free vegetable stock, kept hot on the stove
- 3 fl oz (80 ml) double cream
- 9 oz (250 g) skinless salmon fillet, pin-boned and diced
- 4 celery stalks, peeled, sliced on bias
- 1 lemon pared zest, julienned
- a small bunch of chives, snipped
- a small handful of basil, leaves only
- salt and freshly ground black pepper
How to Make It
- Heat the olive oil in a large saucepan set over a medium heat until hot. Add the shallots, garlic and a pinch of salt, sweating for 5-6 minutes until softened.
- Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, then reduce to a simmer for a further 2 minutes.
- Incorporate the stock by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
- Continue in this fashion until the rice has absorbed all the stock and is tender to the bite and creamy, about 20-30 minutes; you may not need to use all the stock.
- Once the rice is ready, stir in the cream and salmon. Cook gently until the salmon is opaque, about 3-4 minutes. Season to taste with salt and pepper.
- Ladle into bowls and top with celery, lemon zest, chives and basil leaves before serving.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.