¼cupfreshly grated fat reduced cheese (like the one from Eatlean)alternatively you can also use some more Pecorino cheese
1tablespoonwild garlic cream cheeseI link the recipe for this one in the recipe notes below. Alternatively, you can just use cream cheese (fat reduced) or prepare it with basil and garlic instead of wild garlic
7ozsmoked (wild) salmon
Anleitungen
Preheat the oven to 200°C / 400°F top/bottom heat.Wash the asparagus, break off the woody ends, cut the stalks into bite-sized pieces and place them on a tray or in a baking dish and roast in the oven for 15 to 20 minutes.
Peel and finely dice the onion and garlic. Meanwhile, prepare the vegetable broth. Heat a medium pot over medium-high heat and add the olive oil. Sauté the onions and garlic for a minute or two, then add the rice and stir-fry briefly until it becomes translucent. Deglaze with the white wine and reduce the heat slightly.
Now gradually pour the rice again and again with some broth. The rice should always be lightly covered with liquid and simmer gently, stirring regularly.
Finely grate your cheese with a cheese grater. After about 20 to 25 minutes, the rice should be nicely soft and creamy. Then reduce the heat to low and stir in the cream cheese. Cut the wild salmon into strips and add together with the asparagus. Before serving, stir in the cheese and season with salt and pepper.
Notizen
nutritional values per serving:
calories: 438 kcal
fat: 7,9 g
carbohydrates: 55,5 g
protein: 28.3 g
You can already find the recipe for my 2 Minute Wild Garlic Cream Cheese here.
Nährwerte
Calories: 438kcal
Keyword spring
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