Salmon roll with risotto

Name: Salmon roll with risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON Olive oil; 300 g Risotto Rice; 800 Vegetable broth (instant); 300 ml dry white wine; 50 g thinly sliced Parmesan cheese; 1 package (400 g) frozen pan-fried vegetables Italian; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs (approx. 160 g) Graved salmon; 150 g Fresh cream; 7-10 Tbsp Chives; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON Olive oil
300 g Risotto Rice
800 Vegetable broth (instant)
300 ml dry white wine
50 g thinly sliced Parmesan cheese
1 package (400 g) frozen pan-fried vegetables Italian
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs (approx. 160 g) Graved salmon
150 g Fresh cream
7-10 Tbsp Chives
7-10 Tbsp Grease

Directions

1
Peel and finely chop the onion. Heat oil in a pot, fry onion over low heat until transparent. Add rice and sauté briefly. Gradually add 800 ml broth 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 25-30 minutes. Stir in Parmesan cheese shortly before the end of cooking time. In the meantime, place the vegetables in a hot, coated pan without defrosting them.
3
Fry the vegetables for about 4 minutes at high heat, then continue to fry for about 5 minutes at reduced heat, stirring occasionally. Fold the vegetables into the finished risotto. Season to taste with salt and pepper.
4
Fill salmon slices with vegetable risotto. Keep the rest of the vegetable risotto warm and serve it later with the rolls. Spread the crème fraîche on the bottom of a greased casserole dish. Place the salmon rolls on top and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 5 minutes.
5
Garnish with chives.