Zucchini risotto with salmon for little gourmets

Ingredients for 2 servings:

• 1 large zucchini, finely diced
• ½ onion(s), finely diced
• 1 stalk(s) Celery, finely diced
• 1 garlic clove(s), finely diced
• 250 g risotto rice
• 500 ml vegetable stock
• 150 ml cream or Cremefine
• 1 tbsp butter
• 200 g salmon fillet(s)
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Daycare-tested and delicious, enough for 5 toddlers

Heat the oil in a pan and sauté the zucchini, onion, celery, and garlic clove. When everything has softened slightly, remove and set aside. Sauté the rice in the remaining oil, adding a little more stock at a time and simmering while stirring. Add more stock and reduce gradually. When the rice is almost cooked, add the zucchini and the diced raw salmon. Let it simmer for another five minutes. Stir in the Cremefine and butter, season to taste, and serve. This is one of my little ones’ favorite recipes.