Lemon risotto with roasted salmon fillet

Name: Lemon risotto with roasted salmon fillet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium onion; 1–2 Garlic cloves; 2 Organic lemons; 900 ml vegetable broth or clear broth; 60 g Butter; 350 g Risotto Rice; 1/4 l dry white wine; 7-10 Tbsp Pepper; 1 Pot of basil; 50 g grated parmesan cheese; 7-10 Tbsp Salt; 500 g Salmon fillet without skin; 7-10 Tbsp Lemon wedges

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium onion
1–2 Garlic cloves
2 Organic lemons
900 ml vegetable broth or clear broth
60 g Butter
350 g Risotto Rice
1/4 l dry white wine
7-10 Tbsp Pepper
1 Pot of basil
50 g grated parmesan cheese
7-10 Tbsp Salt
500 g Salmon fillet without skin
7-10 Tbsp Lemon wedges

Directions

1
Peel and finely dice the onion and garlic. Wash 1 lemon hot, finely grate the peel. Bring the stock to the boil. Heat 40 g butter in a large saucepan, fry onion and garlic.
2
Add the rice and steam while stirring until transparent. Deglaze with white wine and boil down while stirring. Add lemon zest and season with pepper. Pour stock into 3-4 portions, simmer over low heat in between until the rice has absorbed all the liquid.
3
Stir from time to time. Peel lemons so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Wash the basil, shake dry and cut the leaves into strips, except for a little to garnish.
4
First stir the parmesan and basil strips into the finished risotto. Then stir in the lemon fillets and season to taste with lemon juice and possibly salt and pepper. Wash the salmon fillet, dab dry and cut into 6 pieces (picture 01) or 12 large cubes (picture 02 + 03).
5
Heat 20 g butter in a frying pan. Fry the salmon for 4-5 minutes while turning and season with salt and pepper. Arrange the lemon risotto with the salmon in deep plates. Garnish with lemon and basil.