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Spring risotto with salmon and mint
 
 
4 ServingsPTM30 min

Spring risotto with salmon and mint


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Directions

  1. Heat 3 tablespoons of oil in a thick-bottomed pan and fry the onion for about 5 minutes. Add the rice and stir-fry briefly.
  2. Pour some stock and stir until the rice has absorbed the stock.
  3. Pour some stock and repeat it for about 20 minutes, stirring, until all the stock is gone.
  4. Heat the rest of the oil in another pan and fry the zucchini for about 3 minutes.
  5. Add the peas and lemon zest and scoop through the risotto when it is al dente. Place the lid on the pan and remove the pan from the heat source.
  6. Meanwhile, bake the salmon on the skin at medium height in about 5 minutes of rosé. Sprinkle with salt and bake for 1 minute on the other side.
  7. Heat the risotto to a low setting and stir in the butter, cheese and fresh mint. Season to taste with pepper.
  8. Serve the risotto on warm plates and put a piece of salmon on it.

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Nutrition

765Calories
Sodium0% DV0g
Fat51% DV33g
Protein80% DV40g
Carbs25% DV75g
Fiber0% DV0g

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