Risotto with smoked salmon

Ingredients for 4 servings:

• 1 onion(s)
• 1 bell pepper(s), yellow
• 1 tbsp olive oil
• 250 g risotto rice
• 150 ml dry white wine
• 750 ml vegetable stock
• 150 g smoked salmon
• 3 tbsp dill, chopped
• some salt and pepper, black
• 4 tbsp Parmesan, grated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

light enjoyment

Peel and finely chop the onion. Trim, wash, and finely dice the bell peppers. Heat the oil in a pan. Sauté the onion and bell peppers for about 4 minutes. Add the rice and sauté briefly until all the rice grains are coated with a film of fat. Gradually add the wine and allow it to absorb the liquid. Then gradually add the stock and allow it to absorb the liquid, stirring regularly. Roughly chop the smoked salmon and mix it into the risotto. Add 2 tablespoons of dill and continue heating for about 3 minutes, stirring constantly. Season and sprinkle the risotto with the Parmesan cheese and the remaining dill. Tip: Use the same wine for cooking that you will serve with the meal.