Spinach risotto with salmon and pea pods
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ingredients
1 pk shallots 40 g butter 230 g risotto rice a little vegetable broth 50 g fresh spinach 150 g pea pods 1 tbsp cream cheese 400 g salmon a little olive oil to taste ground black pepper, salt 1 tbsp lemon juice
step
1. Cut the salmon into 4 equal pieces, season with salt and leave to rest for about 10 minutes. Melt the butter in a pan, add the chopped salmon and fry it on all sides until golden brown. Place the fried pieces in a warm place and drizzle them with lemon juice. 2. Meanwhile, fry the finely chopped shallots in a pot in hot oil. Add the washed drained rice, pour the broth over it and cook on a low heat for about 10 minutes. Then add the pea pods and, just before it comes to the boil, the spinach leaves and cream cheese. Finally, season the risotto with salt and pepper and serve with the salmon.
