Servings:
|
about
scaling
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Cook Time: |
40 minutes |
Prep Time: |
45 minutes |
Cook Method: |
stove top |
Cook Temp: |
varies |
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| |
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Italian cooks often omit cheese from seafood recipes, but the amount called for here adds richness without a strong Parmesan flavor.
Note: Be sure the white wine is at room temperature for this recipe. The grated Parigiano Reggiano cheese is optional.
1. In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring
frequently, about 3 minutes. Add rice and lemon zest, stir to coat with onion mixture, and cook until edges of grains begin to turn translucent, about 2 minutes.
2. Add wine, reduce heat to medium-low, and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 cup warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 cup broth, cooking until it has been absorbed between each addition
and rice is moist and creamy, but still a little chewy, 12 to 15 minutes total. If rice is not chewy at this point, add 1/4 cup broth or water and stir until it’s absorbed.
3. Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along
with salt, pepper, and salmon. Stir to mix and continue to cook, stirring occasionally and gently (to prevent fish from breaking up
too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese (if using), lemon juice, and 4 Tbsp. of the chives, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp. chives.
Recipe courtesy of Hannaford fresh Magazine May June 09.
Nutrition Facts |
|
Serving Size
(659g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 494 |
Calories from Fat 140 |
| |
% Daily Value * |
| Total Fat 15.7g |
25% |
| Saturated Fat 3g |
17% |
| Trans Fat 0g |
|
| Cholesterol 99mg |
33% |
| Sodium 342mg |
14% |
| Total Carbohydrate 37g |
12% |
| Dietary Fiber 3g |
11% |
| Sugars 5g |
|
| Protein 43g |
|
| Vitamin A 18% |
Vitamin C 26% |
| Calcium 10% |
Iron 27% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
4 1/4 cup |
Low sodium chicken or vegetable broth |
|
1 Tbs |
Hannaford Inspirations Garlic Dipping Oil |
|
1 ea |
Medium onion, finely chopped |
|
1 1/2 cup |
Arborio rice, dry |
|
2 tsp |
Lemon zest |
|
3/4 cup |
White wine, dry |
|
3/4 lb |
Asparagus, ends trimed, cut into 1" lengths |
|
1/4 tsp |
Sea Salt, |
|
1/4 tsp |
Black pepper, freshly ground |
|
18 oz |
Inspirations Center Cut Salmon Portions, cut into 1" squares |
|
3 Tbs |
Cheese, parmigiano reggiano, grated |
|
3 Tbs |
Fresh lemon juice |
|
6 Tbs |
Finely chopped fresh chives |
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