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.