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🍽️ Creamy Risotto with Grilled Salmon

496 kcal · 30 min · 4 servings

Ingredients

• 400 g salmon
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 200 g risotto rice
• 50 ml white wine
• 150 ml vegetable broth
• 6 saffron threads
• 2 tbsp parmesan (grated)
• salt
• pepper (from the mill)
• 4 tbsp olive oil

Instructions

1. 1. Cut the salmon into large cubes of about 3 by 3 centimeters.
2. 2. Wash the bell pepper, halve it, remove the seeds, and cut it into pieces about 3 centimeters in size.
3. 3. Peel the onion, quarter it, and carefully separate the individual layers.
4. 4. Thread the vegetables and the salmon cubes alternately onto four wooden skewers.
5. 5. Place the saffron in some warm water to let it infuse.
6. 6. Heat 2 tablespoons of olive oil in a pot and sauté the rice until translucent.
7. 7. Deglaze the rice with white wine and let the rice absorb the liquid.
8. 8. Gradually add some broth and the dissolved saffron while stirring constantly.
9. 9. Repeat adding broth and saffron until the rice is creamy but still has a slight bite after about 20 minutes.
10. 10. Stir the parmesan into the risotto, season with salt and pepper, and remove the pot from the heat.
11. 11. Season the salmon skewers with salt and pepper.
12. 12. Fry the skewers in 2 tablespoons of olive oil on all sides for a total of about 8 minutes.
13. 13. Serve the grilled salmon skewers on top of the risotto.

Nutrition per serving

• kcal: 496
• Protein: 26 g · Fett/Fat: 23 g · Carbs: 42 g