Risotto with smoked salmon

Ingredients for 4 servings:

• 400 g risotto rice
• 150 g smoked salmon
• 1 liter vegetable broth
• 1 lemon(s), zest and juice
• 150 ml white wine
• 150 g Parmesan
• 2 tbsp butter
• 2 shallots
• 2 garlic cloves
• 1 bunch of dill
• salt and pepper
• Sugar
• 1 bay leaf

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel and finely dice or chop the shallots and garlic. Sauté both in the butter. Add the rice, sauté briefly, and then deglaze with white wine. Add the bay leaf. Add the vegetable stock a little at a time, stirring constantly as the liquid is absorbed. Continue this process until the rice is tender. Zest and juice the lemon, chop the dill, and finely chop the salmon. Stir the Parmesan cheese into the risotto, add the lemon juice and zest, dill, and salmon, remove the pan from the heat, and season with salt and pepper.