Zucchini Risotto with Salmon for Little Gourmets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large zucchini, finely diced
- 0.5 ½ onion (s), finely diced
- 1 stick celery, finely diced
- 1 clove garlic, finely diced
- 250 g risotto rice
- 500 ml vegetable stock
- 150 ml cream or Cremefine
- 1 tablespoon butter
- 200 g salmon fillet (s)
- 1 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan and sauté the zucchini, onion, celery and garlic clove. When everything has softened a little, take it out and set it aside.
- Sauté the rice in the remaining oil, add a little broth and simmer while stirring. Add more broth and always let it boil down. When the rice is almost done, add the zucchini again and the finely diced raw salmon. Let it steep for another five minutes. Stir in the Cremefine and butter, season to taste and serve.
- This is one of my little dwarves` favorite recipes.
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