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🍽️ Creamy Risotto with Lemon Cabbage and Salmon Cubes

465 kcal · 30 min · 4 servings

Creamy Risotto with Lemon Cabbage and Salmon Cubes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Store the salmon in the refrigerator overnight to thaw it slowly.
  2. 2. Wash the white cabbage and cut it in half.
  3. 3. Remove the hard core from the inside of the cabbage halves.
  4. 4. Slice the cabbage halves into thin strips.
  5. 5. Wash the cabbage strips thoroughly.
  6. 6. Let the vegetables drain in a sieve.
  7. 7. Rinse the lemon under hot water.
  8. 8. Finely grate about one teaspoon of lemon zest.
  9. 9. Squeeze the juice out of the lemon.
  10. 10. Rinse the salmon fillets under cold water.
  11. 11. Pat the salmon dry with a kitchen towel.
  12. 12. Cut the salmon into cubes of about three centimeters.
  13. 13. Halve the onion and peel it.
  14. 14. Finely chop the onion.
  15. 15. Melt two tablespoons of butter in a pot over medium heat.
  16. 16. Add the onions to the butter and sauté them for about one to two minutes.
  17. 17. Wait until the onions look translucent.
  18. 18. Add the rice to the pot.
  19. 19. Sauté the rice until it is also translucent.
  20. 20. Deglaze the dish with wine.
  21. 21. Simmer until the liquid has nearly completely evaporated.
  22. 22. Add broth to the rice in small amounts gradually.
  23. 23. Cook the risotto for about 25 minutes.
  24. 24. Stir the rice occasionally.
  25. 25. Continue until the risotto has a creamy consistency.
  26. 26. Heat one tablespoon of butter in a pan over medium heat.
  27. 27. Add the cabbage to the pan.
  28. 28. Toss the cabbage and let it wilt for about five minutes.
  29. 29. Season the cabbage with the grated lemon zest.
  30. 30. Add about one tablespoon of lemon juice.
  31. 31. Salt and pepper the cabbage to taste.
  32. 32. Heat one tablespoon of butter in another pan over medium to high heat.
  33. 33. Fry the salmon on all sides for about four minutes.
  34. 34. Season the salmon with salt and pepper.
  35. 35. Stir the remaining butter into the finished risotto.
  36. 36. Plate the risotto.
  37. 37. Add the lemon cabbage and salmon.
  38. 38. Serve the dish immediately.

Nutrition per serving