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Ingredientes
- 1 lb asparagus, tough ends snapped off, spears cut into 1 1/2 inch lengths Salt
- 1 Tbsp. extra virgin olive oil
- 1 med shallot, chopped
- 2 Tbsp. Irish whiskey
- 1 c. arborio rice
- 3 x to 4 c. chicken broth, heated
- 1/2 lb salmon fillet, cut into 1 inch cubes
- 1 tsp chopped fresh dill
- 1/4 c. minced green onions, green part only
- 1/4 c. whipping cream Pepper
Direcciones
- Place asparagus in skillet with 1 tsp. salt and water to cover. Bring to boil. Cook at medium-high heat till asparagus is tender, about 10 min.
- Drain well and set aside.
- Heat oil in skillet. Add in shallot and saute/fry 1 minute over medium heat. Add in whiskey and cook over high heat to reduce liquid by half, 3 to 4 min. Add in rice and saute/fry 1 minute to moisten grains. Add in 1/2 c. chicken broth and cook at medium heat till rice absorbs liquid, stirring occasionally, 7 to 10 min.
- Add in another 1/2 c. broth and repeat. Add in about 2 more c. broth, 1/2 c. at a time, and allow each to be absorbed before adding more. When rice is almost tender, stir in salmon cubes and cook 8 to 10 min. Add in additional broth if mix is dry.
- Stir in reserved asparagus, dill, green onions, cream, salt and pepper to taste. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 717g | |
| Calories 1392 | |
| Calories from Fat 407 | 29% |
| Total Fat 45.49g | 57% |
| Saturated Fat 9.22g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 152mg | 6% |
| Potassium 1589mg | 45% |
| Total Carbs 159.03g | 42% |
| Dietary Fiber 8.1g | 27% |
| Sugars 5.3g | 4% |
| Protein 65.23g | 104% |
