Risotto with salmon and dill
4 servings
45 minutes
Salmon and dill risotto is an exquisite dish of Italian cuisine that combines the creaminess of risotto with the refined taste of seafood. Historically, risotto originated in Northern Italy, where rice was cooked by gradually adding broth to achieve a creamy texture. Salmon, baked or fried into tender flakes, adds a rich flavor to the dish, while fresh dill brings light notes of freshness. Vegetables like zucchini and green beans complement the risotto with vibrant colors and pleasant texture. This dish is perfect for a family dinner or festive table, offering a harmony of flavors and aromas that awaken the appetite.
1
Vegetables — zucchini and beans — grill or bake in the oven. Cut into small pieces.
- Courgette: 200 g
- Green beans: 200 g
2
Salmon fillet can also be baked, but it can be fried in a little olive oil in a pan. If you prefer lighter food, you can boil the fish. Let the cooked salmon cool, then flake it.
- Salmon fillet: 600 g
- Olive oil: 2 tablespoons
3
Finely chop the onion. Rinse the rice. Heat olive oil in a large pot. Add a piece of butter, melt it, and stir. Place the chopped onion in the pot and sauté until soft. Then add the rice and stir until all the rice is coated with oil.
- Onion: 1 head
- Rice: 300 g
- Olive oil: 2 tablespoons
- Butter: 15 g
4
Pour some warmed broth into the pot, stir. Bring to a boil and stir until the rice absorbs all the broth. Then add a little more broth and repeat until all the broth is used.
- Vegetable broth: 1.3 l
5
Add salmon, vegetables, and finely chopped dill to the pot with rice and mix well. Keep on the heat for another minute, season with salt and pepper to taste, and serve.
- Salmon fillet: 600 g
- Courgette: 200 g
- Green beans: 200 g
- Dill: to taste
- Salt: to taste
- Ground black pepper: to taste
