Salmon risotto with garden peas and carrot

Name: salmon risotto with garden peas and carrot
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g frozen wild salmon; 1 fish bouillon tablet; 1 onion; 25 g unsalted butter or margarine; 300 g risotto rice; 675 g frozen garden peas with carrots; 50 ml cooking cream light; 1 mespoint dried nutmeg; 75 g grated old cheese

Risotto with salmon, onion, garden peas, carrot and old cheese.

Ingredients

Directions

Thaw the salmon according to the instructions on the package and cut the fish into pieces. Bring 550 ml of water to the boil and dissolve the bouillon tablet.
Chop the onion. Melt the butter in a casserole or frying pan and glaze the onion. Add the risotto rice and also glaze it.
Pour 100 ml warm broth into it while stirring and let the rice take up the stock. Pour the rest of the stock, add the garden peas and carrots and bring to the boil.
Boil the rice in 15 minutes until done. After 10 minutes, add the salmon and warm the dish with the lid on the pan for another 10 minutes.
Stir the cream through the risotto and season to taste with salt, pepper and some nutmeg.
Spoon the salmon risotto into deep plates and sprinkle the cheese over it.