Directions:
- Bring the stock and wine to the boil;reduce heat. Cover; keep hot.
- Heat the first measure of butter in a large saucepan. Cook the leek and garlic, stirring, until the leek is very soft. Add the rice and turmeric; stir to coat in butter mixture. Stir in 1 cup of stock, cook stirring over low heat until the liquid is absorbed.
- Continue adding stock mixture 1 cup at a time and stirring after each addition until all liquid is gone and rice is tender (around 35 minutes). Remove the pan from the heat and stir in the extra butter, cheese, salmon, dill and spinach.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 838.74 Kcal (3512 kJ) | ||
| Calories from fat | 230.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.64g | 39% | |
|---|---|---|---|
| Cholesterol | 70.55mg | 24% | |
| Sodium | 960.79mg | 40% | |
| Potassium | 603.86mg | 13% | |
| Total Carbs | 102.5g | 34% | |
| Sugars | 8.82g | 35% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 29.45g | 59% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 190.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 132.92 Kcal (557 kJ) | ||
| Calories from fat | 36.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 39% | |
|---|---|---|---|
| Cholesterol | 11.18mg | 24% | |
| Sodium | 152.26mg | 40% | |
| Potassium | 95.69mg | 13% | |
| Total Carbs | 16.24g | 34% | |
| Sugars | 1.4g | 35% | |
| Dietary Fiber | 0.31g | 8% | |
| Protein | 4.67g | 59% | |
| Vitamin C | 1.1mg | 11% | |
| Iron | 0.2mg | 7% | |
| Calcium | 30.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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