Risotto with Smoked Salmon
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 bell pepper (s), yellow
- 1 tablespoon olive oil
- 250 g risotto rice
- 150 ml white wine, dry
- 750 ml vegetable stock
- 150 g smoked salmon
- 3 tablespoon dill, chopped
- some salt and pepper, black
- 4 tablespoon parmesan, grated
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Clean, wash and finely dice the peppers. Heat the oil in a pot. Sweat the onion and paprika in it for approx. 4 minutes.
- Add the rice and sauté briefly until all rice grains are covered with a film of fat. Gradually pour in the wine and let it soak up. Then gradually pour in the broth and also let it soak up, stirring regularly.
- Roughly chop the smoked salmon and mix with the risotto. Add 2 tablespoons of dill and continue heating for approx. 3 minutes, stirring constantly. Then season and sprinkle the risotto with the parmesan and the remaining dill.
- Tip: Use the same wine for cooking that is then served with the meal.
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