John Myers
Salmon with Pesto Topping on Risotto
The perfect salmon with pesto topping on risotto recipe with a picture and simple step-by-step instructions.
Risotto
- 1 tbsp Butter
- 60 g Basil pesto
- Salt
- Pepper from the grinder
- Lemon juice
- 200 g Risotto rice
- 1 Onion
- 1 Clove of garlic
- 150 ml White wine
- 1 tbsp Olive oil
- 650 ml Hot chicken broth
- 50 g Parmesan
- 50 ml Cream
- Preheat the oven to 150 ° C. Grease an ovenproof dish. Cut the salmon into portions and place in the pan. Season with salt and pepper. Drizzle with a little lemon juice. Spread the pesto evenly on the salmon pieces. Cook the fish in the preheated oven for about 15 minutes. The fillets should still be pink on the inside and by no means be cooked through.
- For the risotto, peel the onion, dice it very finely and sauté in hot olive oil until translucent. Peel the garlic and press it through a press. Add the rice and sweat briefly until translucent. Deglaze with the white wine. Gradually pour in a ladle of hot broth until the rice is soaked in about 25 minutes. Stop adding the stock when the rice grains are quite soft on the outside and still have a bite to the inside. In the meantime, grate the Parmesan. Put the Parmesan and a dash of cream under the risotto.
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