Summary

Ingredients

• 1 large onion (s)
• 2 tablespoon olive oil
• 300 g rice (risotto rice)
• 1 glass white wine
• 850 ml vegetable stock, hot
• 2 leeks
• 1 salmon fillet (s), frozen
• 1 piece (s) butter
• 1 handful parmesan, freshly grated
• salt and pepper

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Instructions

1. Fry the onions in a large saucepan with olive oil until translucent. Add rice and fry until translucent, stirring constantly.
2. Deglaze with white wine first. After this has been absorbed by the rice, add enough broth until the rice is covered. Stir and simmer more often. As soon as there is no more liquid in the pot, add new stock. Stir.
3. Clean the leek, cut into rings and after about 10 minutes of cooking add to the rice and stir in.
4. Cut salmon into bite-sized pieces, season with salt and pepper and fry in a pan with hot olive oil.
5. Keep adding the stock to the risotto until the rice is cooked after 20-25 minutes and the stock is absorbed. Fold in the butter and parmesan. Season to taste with salt and pepper. Let it steep for a few minutes with the lid closed.
6. Put the risotto on a plate and serve garnished with the roasted salmon.