Risotto with Salmon, Asparagus & Baby Carrots - Grains & Legumes Nutrition Council
Serves: 2 Preparation time: 10 minutes Cooking time: 35 minutes Ingredients 1/2 cup (125ml) salt-reduced chicken stock 3 cups (750ml) water 1 tablespoon olive o
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Ingredients
- 1/2 cup (125ml) salt-reduced chicken stock
- 3 cups (750ml) water
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1/2 cup (100g) brown rice, rinsed
- 1 tablespoon chopped dill
- 2 x 150g skinless salmon fillets
- 1 x 250g bunch green asparagus, trimmed
- Olive oil spray
- 8-16 (200g) baby carrots, scrubbed and trimmed
- 1 tablespoon aioli (recipe below)
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