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Ingredients
- 1 Knoblauchzehe in dünnen Scheiben
- 150 - 180 g Peperoni, gemischt in Stücken (1-2 cm)
- 20 g Olivenöl
-
100
g Champignons, frisch geviertelt
or 100 g Kräuterseitlinge geviertelt - 100 g geschälte, gehackte Tomaten, aus der Dose
-
1
Fischbouillon-Würfel (für 0.5 l)
or 2 geh. TL Gemüsebouillon Paste - 1 TL Paprikapulver, geräuchert, gemahlen (optional)
- 1 TL Salz
- ½ TL schwarzer Pfeffer, gemahlen
- 400 g Wasser
- 200 g Risottoreis (Kochzeit 20 Min.)
- 250 g Lachsfilet, frisch, ohne Haut in Stücke (2-3 cm)
- Nutrition
- per 1 Portion
- Calories
- 374.9 kcal / 1568.5 kJ
- Protein
- 17.6 g
- Fat
- 13.9 g
- Carbohydrates
- 43.8 g
- Fibre
- 1.4 g
- Saturated Fat
- 2.8 g
- Sodium
- 631.3 mg
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