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Ingredients
- ½ Bund Petersilie ohne Stiele
- 2 Zwiebeln halbiert
- 10 g Olivenöl
- 10 g Butter
- 200 g Risottoreis
- 200 g Sekt trocken
- 550 g Wasser
-
1
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Würfel Gemüsebrühe (für 0,5 l) - 250 g Tomaten in Scheiben (1 cm)
- 500 g Lachsfilet, frisch, ohne Haut (4 Stücke à 125 g)
- Salz zum Würzen
- Pfeffer zum Würzen
- Zitronensaft zum Säuern des Fisches
- Nutrition
- per 1 Portion
- Calories
- 505 kcal / 2115 kJ
- Protein
- 30 g
- Fat
- 19 g
- Carbohydrates
- 45 g
- Fibre
- 2.3 g
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