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Salmon, Dill & Caper Risotto w/Peas

Poached salmon fillet, mixed with a non-traditional risotto of arborio rice & quinoa cooked down in a home-made seafood & vegetable stock - scattered with salty baby capers, earthy dill and the sweetness of peas... this is, by far, our favourite risotto @ Wholesomeness HQ!

ContainsFish

Sizes

Dietaries

Gluten free
Dairy free
Low fat
Onion & garlic free
Nut free
Low calorie
FODMAP
Pescatarian
Calorie conscious
Egg free

Preparation and storage notes

DEFROSTING INSTRUCTIONS: Remove from freezer and put into fridge 24hrs prior to reheating, or set the weight defrost setting on microwave for 320g.
COOKING INSTRUCTIONS:
Microwave: slightly loosen lid and reheat on high heat for 3 minutes. Remove lid, stir and heat in further 1 minute increments until evenly heated throughout.
Stovetop: transfer contents into a saucepan over medium heat. Reheat, stirring regularly, until evenly heated throughout.

Ingredients

Water, Salmon fillet (Fish), Arborio rice, Quinoa, tri colour, Green peas, Celery, Capers, baby - drained, Baby spinach leaves, Lemon, Vegan white wine, Nutritional yeast, Garlic infused oil (Low FODMAP), Parsley, fresh, Chives, Dill, Vegan stock (GF & Low FODMAP), Sea Salt, cooking, White pepper

CONTAINS: Fish.

Nutritional information

Serving 320gPer servePer 100g
Energy1527 kJ
365 Cal
477 kJ
114 Cal
Protein26 g8 g
Fat, total12 g4 g
Saturated3 g1 g
Carbohydrates35 g11 g
Sugars2 g1 g
Sodium488 mg152 mg
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