Salmon roll with risotto and cress

Name: Salmon roll with risotto and cress
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 100 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 ml Vegetable broth; 75 ml dry white wine; 50 g Parmesan cheese; 7-10 Tbsp red pepper; 1/4 Bed of garden cress; 10 discs Smoked salmon (from the middle piece)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
100 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 ml Vegetable broth
75 ml dry white wine
50 g Parmesan cheese
7-10 Tbsp red pepper
1/4 Bed of garden cress
10 discs Smoked salmon (from the middle piece)

Directions

1
Peel and finely dice the onion and garlic. Heat oil in a pot, fry onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with salt and pepper. Add broth and wine bit by bit, stirring from time to time.
2
Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Slice the parmesan and stir into the rice, except for a little garnish. Leave to cool on a baking tray
3
Crush red pepper with a knife. Cut the cress from the bed and mix it with the pepper into the risotto, except for something to garnish. Put some risotto on each slice of salmon and roll it up from a short side. Arrange the rolls on plates. Garnish with the rest of the cress and Parmesan