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🍽️ Risotto Zucchini Terrine

680 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini
• salt
• 3 green asparagus
• 100 g smoked salmon (in slices)
• 1 shallot
• 4 tbsp butter
• 250 g risotto rice
• 100 ml dry white wine
• 1 l meat broth
• 1 pinch saffron
• 60 g grated parmesan
• pepper (from the mill)
• olive oil (for the mold)

Instructions

1. 1. Wash the zucchini and slice it into very thin lengthwise slices.
2. 2. Blanch the zucchini slices briefly in salted water, shock them in cold water, and pat them dry.
3. 3. Grease a mold and line it with the zucchini slices in an overlapping manner, leaving the edges hanging over.
4. 4. Peel the bottom third of the asparagus and cook it for about 5 minutes in salted water until al dente.
5. 5. Shock the asparagus, let it drain, and wrap salmon slices around it.
6. 6. Peel and finely chop the shallot.
7. 7. Sauté the shallot briefly in 2 tablespoons of hot butter.
8. 8. Add the rice and sauté it briefly.
9. 9. Deglaze the rice with white wine.
10. 10. Preheat the oven to 180°C.
11. 11. Fill half of the risotto into the mold and smooth it out.
12. 12. Place the asparagus stalks on the risotto.
13. 13. Cover everything with the remaining risotto and smooth it out.
14. 14. Fold the hanging zucchini slices over the risotto.
15. 15. Bake the terrine for about 25 minutes in the oven.
16. 16. Remove the terrine and let it cool briefly.
17. 17. Turn the terrine out onto a plate.
18. 18. Slice the terrine and serve.

Nutrition per serving

• kcal: 680
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 62 g