John Myers
Risotto with Lime – Smoked Salmon and Spring Onions
The perfect risotto with lime – smoked salmon and spring onions recipe with a picture and simple step-by-step instructions.
- 250 g Risotto rice
- 2 Shallots
- 1 toe Garlic
- 150 ml White wine dry
- 1 liter Vegetable broth
- 40 g Parmesan
- 1 bunch Spring onions
- 250 g Smoked salmon
- 2 Limes
- Butter
- Let the risotto rice with 2 finely diced shallots in butter become translucent. Add a halved clove of pressed garlic and remove it before further processing. Deglaze with the white wine and pour over 2-3 ladles of vegetable stock. Stir the risotto regularly and add the broth. Regulate the heat.
- Cut the salmon into cubes and the spring onions into thin rings. Fry the salmon in a little butter and deglaze with the juice and zest of a lime.
- Stir the Parmesan and a piece of butter into the risotto and fold in the salmon and spring onions. Arrange and rub some lime zest over it.
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