Salmon Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g salmon fillet (s)
- 1 lemon (s)
- 1 leek
- 80 g parmesan
- 200 g rice (arborio)
- 1 tablespoon olive oil
- 1 liter vegetable stock
- 3 tablespoon whipped cream
- salt
Print Recipe
Pin Recipe Instructions
- Rinse the salmon, pat dry and drizzle with a little lemon juice. Clean and rinse the leek and cut into fine rings. Grate parmesan cheese.
- Briefly sauté rice in hot oil. Gradually pour in the hot broth and cook over a medium heat for 20 minutes. Keep stirring the rice.
- Stir the Parmesan cheese, leek and cream into the risotto. Carefully fold in the salmon and cook in a closed pot for 3 minutes.
- Season the risotto with salt and a dash of lemon juice.
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