Salmon risotto

Ingredients for 2 servings:

• 200 g salmon fillet(s)
• 1 lemon(s)
• 1 leek(s)
• 80 g Parmesan
• olive oil
• 500 ml vegetable stock
• 3 tbsp whipped cream
• Salt and pepper, black
• 200 g rice (risotto rice)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Briefly fry the rice in olive oil, gradually adding the stock, and cook over medium heat for 20 minutes. Leave the lid on the pot and stir frequently. In the meantime, rinse the salmon, pat dry, and chop finely, then drizzle with lemon juice. Trim the white and light green parts of the leek and finely slice them, then grate the Parmesan cheese. Once the cooking time is over, stir the Parmesan cheese, leek, and cream into the risotto. Carefully fold in the salmon and let it simmer in the covered pot for 3 minutes until cooked through. Season the risotto with salt and a dash of lemon juice. Garnish with a few leek rings and Parmesan shavings, and grind over a little black pepper.