Summary

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

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Instructions

1. 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.
2. 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.
3. Stir the Parmesan cheese, leek and cream into the risotto. Carefully fold in the salmon and cook in a closed pot for 3 minutes.
4. Season the risotto with salt and a dash of lemon juice.