Stuffed pepper with risotto and salmon

Name: Stuffed pepper with risotto and salmon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 200 g Risotto Rice; 650 ml Vegetable broth; 150 ml dry white wine; 4 red peppers; 50 g Parmesan cheese; 2 Spring onions; 400 g Salmon fillet; 1 bunch of dill; 50 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 TABLESPOON Olive oil
200 g Risotto Rice
650 ml Vegetable broth
150 ml dry white wine
4 red peppers
50 g Parmesan cheese
2 Spring onions
400 g Salmon fillet
1 bunch of dill
50 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a pot, 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. Cut off the stalk of the bell pepper about 1 1/2 cm thick as a lid. Remove the seeds and wash the bell peppers.
3
Grate parmesan. Clean and wash the spring onion and cut into fine rings. Fish wash, dab dry and cut into cubes. Dill wash, shake dry, pluck flags from stems and cut finely.
4
Add spring onions, salmon, dill, cream and parmesan to the risotto. Season to taste with salt and pepper. Fill the peppers with risotto. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.