Risotto with fresh salmon and zucchini

Risotto with fresh salmon and zucchini

Risotto with fresh salmon and zucchini

Ingredients
Number of people
-
6
+

500 g rice for risotto arborio for risotto

2 courgettes

1 onion

3 fresh salmon steaks

15 cl dry white wine

3 cubes of defatted poultry in 1.2 l of boiling water

1 bunch of fresh basil

1 bag of grated parmesan cheese




Preparation 
TOTAL TIME: 35 MIN
Preparation: 10 min
Cooking time: 25 min
Step 1
Slice the onion and cut the courgettes into small cubes.
Step 2
Brown them 6 min in a casserole dish over low heat with a drizzle of olive oil.
Step 3
Add the rice and stir well for 2 min so that it becomes a little transparent.
Step 4
Wet with white wine and stir until absorbed.
Step 5
Wet with broth one ladle at a time and stir constantly until the rice absorbs.
Step 6
Repeat the operation until the rice is soft and cooked.
Step 7
Add the cubed salmon and chopped fresh basil and continue cooking for 5 minutes.
Step 8
Finish by adding the Parmesan cheese. Stir well and serve immediately. The risotto must be creamy.
I add my grain of salt