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.
Add the salmon, ricotta, 2 tbsp. dill, salt and pepper, and cook for another 10 minutes.
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!
Energy: approx. 1117 kJ, 410 kcal
Protein: 219 g
Fat: 16 g
Carbohydrate: 48 g