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🍽️ Creamy Tomato Risotto with Smoked Salmon and Fresh Basil

583 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 4 tbsp olive oil
• 300 g risotto rice
• 1 tbsp tomato paste
• 200 ml dry white wine
• 1 l vegetable broth
• 200 g cherry tomatoes
• 1 bunch fresh basil
• 200 g smoked salmon (sliced)
• 2 tbsp crème fraîche
• 50 g freshly grated Parmesan
• lime juice (to taste)
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the shallot and chop it finely.
2. 2. Heat 2 tablespoons of oil in a pan.
3. 3. Sauté the shallots in the hot oil for a short time.
4. 4. Add the rice and sauté until it looks translucent.
5. 5. Stir the tomato paste into the rice.
6. 6. Deglaze the mixture with white wine.
7. 7. Pour the broth into the rice gradually.
8. 8. Stir occasionally while cooking.
9. 9. Cook the risotto for about 20 minutes.
10. 10. Wait until the rice is al dente and the mixture is creamy.
11. 11. Wash the tomatoes under running water.
12. 12. Cut the tomatoes in half.
13. 13. Rinse the basil briefly.
14. 14. Shake the basil dry.
15. 15. Strip the leaves from the stems.
16. 16. Set aside 4 leaves for decoration.
17. 17. Cut the remaining basil into thin strips.
18. 18. Cut the smoked salmon into thin strips.
19. 19. Mix the finished risotto with crème fraîche.
20. 20. Stir the parmesan into the mixture.
21. 21. Add the halved tomatoes to the risotto.
22. 22. Fold the salmon strips into the dish.
23. 23. Mix everything with the chopped basil.
24. 24. Let the ingredients meld together for a short time.
25. 25. Season with lime juice, salt, and pepper.
26. 26. Serve the risotto with the reserved basil leaves.

Nutrition per serving

• kcal: 583
• Protein: 22 g · Fett/Fat: 23 g · Carbs: 62 g