
Devices & Accessories
Couscous Risotto with Fennel and Salmon
Prep. 15 min
Total 35 min
6 portions
Ingredients
-
Parmesan cheese cut into pieces2 ½ oz
-
leeks sliced in half moons (¼ in)5 oz
-
fennel sliced in half moons (¼ in), reserve fronds to garnish5 oz
-
extra virgin olive oil1 oz
-
dry white wine2 oz
-
Israeli couscous9 oz
-
salt to taste1 tsp
-
vegetable stock18 oz
-
fresh salmon fillets, skinless boneless, cubed12 oz
-
unsalted butter1 oz
-
lemon cut in wedges1
-
cracked black pepper to garnish
Nutrition per 1 portion
Calories
385 kcal /
1611 kJ
Protein
22 g
Fat
15 g
Carbohydrates
40 g
Fibre
3 g
Saturated Fat
6 g
Sodium
873 mg
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