Baked salmon with horseradish risotto and green vegetables

Name: Baked salmon with horseradish risotto and green vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 300 g green beans; 7-10 Tbsp salt, pepper; 300 g Courgette; 3 Onions; 2 Garlic cloves; 3 TSP Vegetable broth (instant); 3 TABLESPOONS Olive oil; 200 g Risotto rice (e.g. Arborio); 1/4 l dry white wine; 1-2 TABLESPOONS grated horseradish; 50 g grated parmesan; 300 g frozen peas; 1 (750 g) side fresh salmon fillet with skin; 50 g Butter; 7-10 Tbsp salt, pepper; 60 g Walnuts; 1 bunch/pot of parsley; 1 collar Dill; 1 Garlic clove; 1 Organic Lemon; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

300 g green beans
7-10 Tbsp salt, pepper
300 g Courgette
3 Onions
2 Garlic cloves
3 TSP Vegetable broth (instant)
3 TABLESPOONS Olive oil
200 g Risotto rice (e.g. Arborio)
1/4 l dry white wine
1-2 TABLESPOONS grated horseradish
50 g grated parmesan
300 g frozen peas
1 (750 g) side fresh salmon fillet with skin
50 g Butter
7-10 Tbsp salt, pepper
60 g Walnuts
1 bunch/pot of parsley
1 collar Dill
1 Garlic clove
1 Organic Lemon
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
baking paper

Directions

1
For the vegetables, wash and clean the beans and cook in boiling salted water for about 10 minutes. Wash and clean the zucchini, cut them in half lengthwise and slice them diagonally. Peel onions and cut into fine slices.
2
Peel garlic and chop finely.
3
For the risotto, dissolve vegetable stock in 800 ml of boiling water. Heat 1 tablespoon of oil in a saucepan. Fry about half each of the onions and garlic cloves until transparent. Add rice. Roast for 2-4 minutes until it crackles slightly.
4
Pour the wine, bring to the boil. Simmer on low heat until the liquid is absorbed. Add so much of the hot broth that the rice is covered. Simmer open for about 30 minutes, adding a little stock every now and then.
5
Stir in horseradish and parmesan. Season to taste with salt and pepper. Keep warm and decorate with horseradish chips if necessary.