Salmon on zucchini risotto

Name: Salmon on zucchini risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 5 TABLESPOONS Olive oil; 150 g Risotto Rice; 500 ml Vegetable broth; 100 ml dry white wine; 1 Organic courgettes; 100 g black olives without stone; 1 Organic Lemon; 400 g cherry tomatoes; 750–800 g fresh salmon fillet (without skin); 7-10 Tbsp Salt

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Here two great ingredients - zucchini and olives - are combined into a wonderfully creamy risotto.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
5 TABLESPOONS Olive oil
150 g Risotto Rice
500 ml Vegetable broth
100 ml dry white wine
1 Organic courgettes
100 g black olives without stone
1 Organic Lemon
400 g cherry tomatoes
750–800 g fresh salmon fillet (without skin)
7-10 Tbsp Salt

Directions

1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan and fry the onion and garlic over a low heat until transparent. Add rice and sauté briefly. Gradually add stock and wine, stirring from time to time.
2
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
3
Wash and clean the zucchini and cut into fine cubes. Heat 1 tablespoon of oil in a frying pan, fry the courgettes briefly in it, drain the olives and add, set aside.
4
Wash the lemon, grate dry and cut 4 thin slices. Wash tomatoes and dab dry. Dab salmon fillet dry, cut into 4 slices and salt lightly. Heat 2 tablespoons of oil in a coated frying pan, cover salmon fillet with a slice of lemon and fry for 4-5 minutes while turning.
5
Add the tomatoes with panicle and fry. Add zucchini and olive vegetables to the risotto and season again with salt and pepper. Arrange risotto, salmon fillet and tomatoes on plates.