RECIPE BY Jessica | Chef & Author

A quick rice dish with aromatic smoked salmon!

Amount

servings

Ingredients list

400 g Arborio rice
200 g smoked salmon
100 ml dry white wine
1 stick leek
60 g butter
1 l vegetable broth
olive oil extra virgin
salt to taste
pepper to taste
parsley to taste

Difficulty: easy

Cost: medium

Calories: 346kcal

Prep: 10

Cook: 25

Total: 35

gluten free

sugar free

Difficulty: easy

Cost: medium

Calories: 346kcal

Prep: 10

Cook: 25

Total: 35

gluten free

sugar free

Directions

First, finely chop half of the smoked salmon. Cut the rest into bite-sized pieces.
Now also finely chop the leek. Melt ⅔ of the butter in a large pot over medium heat. Add a small dash of olive oil and the leek and sweat for a few minutes.
Add the rice and fry lightly, stirring constantly and on high heat. Then deglaze with the white wine and stir well. Then add a ladle of broth and reduce the heat. Simmer until all the liquid has been absorbed.
Then keep adding a little broth and stir constantly. Once the broth is almost completely absorbed, repeat the process. This should take about 20 to 25 minutes in total.
Once the rice is tender but still a little firm to the bite, remove the pot from the heat. Now add the chopped smoked salmon and the remaining butter, season with salt and pepper and mix everything well.
Pour the risotto into bowls or deep plates, garnish with the remaining pieces of salmon and sprinkle with freshly chopped parsley.
Buon appetito!

Calories: 346kcal (17%)Carbohydrates: 33g (11%)Protein: 14g (28%)Fat: 15g (23%)Saturated fatty acids: 8g (40%)Trans fatty acids: 1gCholesterol: 32mg (11%)