Cold Smoked Salmon Pea Risotto
recipe

A creamy and flavorful risotto featuring the delicate taste of cold smoked salmon and fresh peas.
Preparation time: 30 minutes
Serving size: 2 servings
Ingredients:
- 1 dl risotto rice
- 1 l chicken broth
- 1 dl peas (fresh or frozen)
- 150 g cold smoked salmon
- 1 small onion
- 2 tbsp olive oil
- 1/2 dl white wine
- 50 g parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
1. Peel and finely chop the onion.
2. Heat the olive oil in a pot and add the onion. Sauté the onion until it becomes soft.
3. Add the risotto rice and cook with the onion for about 1-2 minutes until the rice is slightly translucent.
4. Pour in the white wine and let it evaporate.
5. Gradually add the chicken broth one ladle at a time, stirring constantly. Add the next ladle only when the previous one is almost absorbed.
6. When the rice is al dente, stir in the peas and mix well.
7. Remove the pot from the heat and add the cold smoked salmon in strips along with the grated parmesan cheese. Stir until the cheese is melted.
8. Season with salt and pepper to taste.
9. Serve on plates and garnish with fresh basil before serving. Enjoy!
Nutritional Information (per serving):
Calories: 450
Protein: 25g
Carbohydrates: 45g
Fat: 20g
Fiber: 3g
Sodium: 600mg

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