Salmon risotto (with green vegetables)
40 minutes |
1 Serving
Ingredients for 2 people:
- 100 g risotto rice
- 300 g leeks
- 150 g fennel
- 100 g courgette
- 100 g green beans
- 75 g smoked salmon
- 75 g ricotta
- 400 ml vegetable stock
- 2 tbsp. dill
- 1 tbsp. olive oil
- Salt, pepper
Preparation
Step 1
Finely chop the vegetables. Sauté the leek in 1 tbsp. oil. Add the risotto rice and briefly sauté. Gradually add the hot vegetable stock.
Cook on a low heat for about 20 minutes until the rice has absorbed the stock.
Step 2
Add the salmon, ricotta, 2 tbsp. dill, salt and pepper, and cook for another 10 minutes.
Step 3
Fry the remaining vegetables in 1 tbsp. oil for 10 minutes, season to taste with salt and pepper and add the rest of the dill. Serve together with the risotto.
Enjoy your meal!
Nutritional values per serving:
Energy: approx. 1117 kJ, 410 kcal
Protein: 219 g
Fat: 16 g
Carbohydrate: 48 g
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