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🍽️ Creamy Risotto with Salmon and Fresh Strawberries

798 kcal · 30 min · 4 servings

Ingredients

• 200 g strawberries
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp mustard
• salt
• pepper
• 10 g basil (0.5 bunch)
• 0.5 red onion
• 1 zucchini
• 150 g risotto rice
• 500 ml vegetable broth
• 250 g salmon fillet (2 salmon fillets)
• 1 sprig thyme
• 30 g parmesan (1 piece; 30 % fat in dry matter)
• pink peppercorns

Instructions

1. 1. Remove the green stems from the strawberries and wash them thoroughly.
2. 2. Cut the strawberries into small cubes.
3. 3. Place the strawberry cubes into a bowl.
4. 4. Add 2 tablespoons of oil, 2 tablespoons of lemon juice, and a dollop of mustard.
5. 5. Mix the ingredients well together.
6. 6. Season the mixture with salt and pepper to taste.
7. 7. Wash the basil and shake it dry.
8. 8. Finely chop the basil.
9. 9. Set aside the strawberry mixture.
10. 10. Peel the onion and chop it finely.
11. 11. Wash the zucchini and cut it into small cubes.
12. 12. Heat 1 tablespoon of oil in a pot.
13. 13. Add the onions and zucchini to the pot.
14. 14. Sauté the vegetables for 3 minutes over medium heat.
15. 15. Add the rice to the pot.
16. 16. Sauté the rice for 2 minutes.
17. 17. Deglaze the rice with a little broth.
18. 18. Pour in about 200 milliliters of broth.
19. 19. Stir until the rice has absorbed the liquid.
20. 20. Now add more broth in portions.
21. 21. Let the rice cook for 20 minutes this way.
22. 22. Rinse the salmon fillets under running water.
23. 23. Pat the salmon dry with a kitchen towel.
24. 24. Wash the thyme sprigs and chop them finely.
25. 25. Heat the remaining oil in a frying pan.
26. 26. Fry the salmon for 5 minutes on each side.
27. 27. Season the salmon with salt, pepper, and thyme.
28. 28. Grate the Parmesan finely.
29. 29. Stir the Parmesan into the finished risotto.
30. 30. Season the risotto with salt, pepper, and the remaining lemon juice.
31. 31. Serve the risotto on plates.
32. 32. Top the risotto with the marinated strawberries and the salmon.
33. 33. Sprinkle the dish with crushed peppercorns.

Nutrition per serving

• kcal: 798
• Protein: 41 g · Fett/Fat: 41 g · Carbs: 66 g