Spinach salmon with salmon

Name: spinach salmon with salmon
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 shallot; 1 clove garlic; 300 gram risotto rice; 100 milliliters dry white wine; 750 milliliters chicken broth from tablet; 1 lemon; 6 tablespoon mascarpone; 200 gram deep frozen garden beans; 600 gram Spinach; 200 gram smoked salmon; 1 hand flat leaf parsley; 1 hand Parmesan cheese

Ingredients

2 tablespoon olive oil
2 shallot
1 clove garlic
300 gram risotto rice
100 milliliters dry white wine
750 milliliters chicken broth from tablet
1 lemon

6 tablespoon mascarpone
200 gram deep frozen garden beans
600 gram Spinach
200 gram smoked salmon
1 hand flat leaf parsley
1 hand Parmesan cheese

Directions

Heat the olive oil in a thick-bottomed pan and fry the shallots and garlic for about 3 minutes.
Spoon the risotto rice and stir until the grains are translucent.
Pour the wine by the rice and stir until all the moisture is absorbed.
Then scoop a soup spoon of broth into the pan and keep stirring.
Add a new scoop of stock when the moisture is almost boiled.
If the rice is not yet al dente, stir the lemon zest, juice and mascarpone through the risotto.
Add the broad beans and spinach and boil for about 5 minutes.
Stir in the salmon and season with salt and pepper.
Sprinkle the risotto with the parsley and Parmesan cheese.