Salmon on zucchini risotto

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
5 2
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. 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. 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. 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. 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. 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.

Nutrition Facts

KCAL
710 kcal
CARBS
35 g
FATS
42 g
PROTEINS
42 g