Risotto with Salmon and Dill

2 SERVINGS

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INGREDIENTS

300 g salmon
210 g rice
30 g Gran Moravia
1 bunch of dill
1 dcl dry white wine
1 onion
1 tablespoon oil
900 ml broth
Salt
Ground pepper
1 lemon

INSTRUCTIONS

1
Chop the onion finely and sauté until translucent. Weigh the rice, add it to the pot, and briefly sauté. Pour in the wine, let it evaporate, and then add a third of the broth. Once the liquid has evaporated, add more broth. Keep stirring and after the liquid evaporates, add more broth.
2
Remove the skin from the salmon and cut it into cubes with a side length of 1.5 cm. Lightly salt and fry on all sides in a non-stick pan.
3
Once the rice is al dente, add grated Parmesan and finely chopped dill. The risotto should be slightly liquid; if it's too thick, add more broth. Drizzle with lemon juice and season with salt and ground pepper.
4
Serve the risotto with fried salmon and sprigs of fresh dill.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!