Spring risotto with salmon and mint

Name: spring risotto with salmon and mint
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 1 onion; 300 gram risotto rice; 600 milliliters vegetable stock; 1 zucchini; 300 gram pea; 300 gram frozen pea; 1 teaspoon lemon zest; 4 salmon fillet with skin; 1 tablespoon butter; 25 gram Parmesan cheese; 2 tablespoon mint leaf

Ingredients

Directions

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.
Pour some stock and stir until the rice has absorbed the stock.
Pour some stock and repeat it for about 20 minutes, stirring, until all the stock is gone.
Heat the rest of the oil in another pan and fry the zucchini for about 3 minutes.
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.
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.
Heat the risotto to a low setting and stir in the butter, cheese and fresh mint. Season to taste with pepper.
Serve the risotto on warm plates and put a piece of salmon on it.