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Popeye's Delight

Spinach risotto with pan-fried salmon and rosemary
2
servings
60
Minutes

Easy

Ingredients

  • 140g konjac rice
  • 400g thawed spinach leaves
  • 40g butter
  • 1 large onion
  • 2 garlic cloves
  • 40g Parmesan cheese
  • 600ml vegetable broth
  • 2 tbsp rosemary
  • 2 salmon fillets, 150g each
  • 2 tbsp olive oil for frying
  • 1 lemon
  • Salt, pepper, nutmeg

Instructions

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1
Peel and finely dice the onion and garlic.
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2
Pluck the rosemary needles and chop finely.
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3
Heat the butter in a pot, sauté the onions and garlic until translucent, and add the konjac rice. Stir well and deglaze with vegetable broth. Then bring to a boil and simmer on the lowest setting for 20 minutes, stirring occasionally.
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4
In the meantime, fry the salmon fillets in some oil until browned, then season with salt and pepper.
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5
Once the risotto has reached a creamy consistency, fold in the spinach and half of the rosemary.
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6
Finely grate the Parmesan and stir it into the risotto as well.
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7
Take the salmon out of the pan and enjoy with the risotto and lemon slices.

Average values per portion

Energy (kJ)
2842
Energy (kcal)
680
Fat
44g
Carbs
16g
Fiber
19g
Protein
44g
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