Summary

Ingredients

• 4 salmon fillet (s), each 125 g
• 1 onion (s)
• 300 g carrot (s)
• 2 tablespoon butter
• 250 g risotto
• 100 ml white wine, dry
• 1 liter vegetable stock, hot
• 50 g parmesan cheese
• salt
• pepper
• 2 tablespoons oil
• 1 pack garden cress
• 0.5 ½ lemon (s), juice it

Print Recipe Pin Recipe

Instructions

1. Peel the onion, dice finely. Peel the carrots and dice them.
2. Heat 1 tablespoon butter in a large saucepan and sauté the onion. Add the carrots and cook for 2 to 3 minutes. Add rice and sauté for about 2 minutes while stirring over low heat. Deglaze with white wine. Gradually pour in the hot broth and stir again and again. The risotto is cooked in 15 to 20 minutes.
3. In the meantime, grate the parmesan. Rinse the salmon fillets with cold water, pat dry, season with salt and pepper.
4. Just before the risotto is done, heat the oil in a pan. Fry the salmon fillets in it for 3 to 5 minutes on each side.
5. Cut the cress from the bed, chop it and stir into the risotto with the Parmesan and the remaining butter. Season to taste with salt and pepper. Serve the risotto with the salmon fillets. Sprinkle with cress if you like. Drizzle the salmon fillets with lemon juice.