Couscous Risotto with Fennel and Salmon

Couscous Risotto with Fennel and Salmon

3.9 28 valoraciones

Prep. 15min

Total 35min

6 portions

Ingredientes

Parmesan cheese cut into pieces
2 ½ oz
leeks sliced in half moons (¼ in)
5 oz
fennel sliced in half moons (¼ in), reserve fronds to garnish
5 oz
extra virgin olive oil
1 oz
dry white wine
2 oz
Israeli couscous
9 oz
salt to taste
1 tsp
vegetable stock
18 oz
fresh salmon fillets, skinless boneless, cubed
12 oz
unsalted butter
1 oz
lemon cut in wedges
1
cracked black pepper to garnish

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 873 mg

Proteína 22 g

Calorías 1611 kJ / 385 kcal

Grasa 15 g

Fibra 3 g

Grasas saturadas 6 g

Carbohidratos 40 g

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