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