Risotto with poached salmon

Ingredients

• 200 grams spinach

• 150 grams peas

• 50 grams onion

• 20 grams sunflower oil

• 320 grams risotto rice

• 1.2 liters water

• 1 gram pepper and salt

• 50 grams Parmesan cheese

• 60 grams sun-dried tomatoes

• 4 salmon fillets

Instructions

1. If using frozen vegetables, let the spinach and peas thaw.

2. Cut the onion into small cubes.

3. Heat the sunflower oil in a pan and sauté the onion.

4. Add the risotto rice and cook it briefly.

5. Add a small amount of water to deglaze the pan.

6. Keep adding a little water at a time. When it is absorbed, add more, and repeat until the rice is cooked.

7. When the rice is done, add the spinach and peas.

8. Season the risotto with pepper and grated Parmesan cheese.

9. Place the salmon fillets in a steamer basket and steam for about 6 minutes, until cooked through.

10. Serve the salmon on top of the risotto.

Storage advice
Keep in a closed container in the refrigerator for up to 3 days.

Nutritional information