Carrot Basil Risotto with Smoked Salmon

Ingredients

• 1 onion
• 600 g large carrots (2 large carrots)
• 1 stalk leek
• 3 tbsp olive oil
• 250 g natural risotto rice
• 2 tbsp lemon juice
• 850 ml hot vegetable broth
• 1 piece parmesan cheese (40 g, 30% fat in the whole)
• 150 g Smoked salmon
• 10 g basil (0.5 bunch)
• 100 ml cooking cream
• Salt
• Pepper

Instructions

1. 1.

   Peel onion and carrots, clean and finely dice leek. Heat oil in a pot. Sauté vegetables for 2 minutes over medium heat. Add rice and sauté for 1 minute. Deglaze with lemon juice and stir over low heat until the liquid is almost fully absorbed. Gradually add broth while stirring, letting the rice absorb it before adding more; simmer creamy for about 25–30 minutes.

2. 2.

   Meanwhile grate parmesan; slice smoked salmon into strips. Wash basil, pat dry, and tear leaves off the stems.

3. 3.

   Stir cream and parmesan into the risotto and let heat through over medium heat for 3 minutes. Fold in about three‑quarters of the salmon and basil. Season with salt and pepper. Serve in bowls and top with remaining salmon strips and basil.

4. 4.