Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Tip: Use the same wine for cooking that is then served with the meal.