Risotto with Leek and Smoked Trout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 13.7 μg | (69 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 53.1 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 348 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 stalk Leeks
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 150 milliliters dry white wine
- 1 lemon (juiced)
- 750 milliliters Vegetable broth
- 300 grams smoked trout
- 2 Tbsps butter
- 50 grams grated Parmesan
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- Lemon wedge (for serving)
Preparation steps
Rinse and dry leek, cut into 1 cm (approximately 1/2 inch) thick slices. Peel shallot and garlic and chop finely. Heat oil in a large saucepan and saute shallot and garlic until translucent. Add rice and saute until rice is translucent. Add wine and lemon juice and cook, stirring, until almost all liquid is absorbed. Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.After about 5 minutes of cooking, add leek. Tear trout into pieces and add to risotto during the last 2-3 minutes of cooking.
Add butter and Parmesan cheese to risotto and season to taste.
Sprinkle with parsley and arrange in bowls, garnish with lemon wedges and serve.
