Dill Lemon Risotto with Smoked Salmon

Ingredients

• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 400 g risotto rice (e.g., Arborio)
• 250 ml dry white wine
• 1 lemon (juice and zest)
• 1 l chicken broth
• 400 g smoked salmon
• 4 tbsp freshly chopped dill
• 4 tbsp freshly grated Parmesan
• 2 tbsp butter
• Sea salt
• black pepper (freshly ground)
• lemon peel (for garnish)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Sauté them in a pot with olive oil. Rinse the rice and add it, stir briefly, then deglaze with white wine. Steam for about 3 minutes, then add lemon juice and zest, and deglaze with some broth.

2. 2.

   Cook the risotto over medium heat while stirring constantly. Gradually add more broth, letting the rice absorb it, until the rice is creamy yet still al dente (about 20 minutes).

3. 3.

   Break the smoked salmon into bite-sized pieces and fold them into the risotto. Finally stir in chopped dill, Parmesan, and butter. Season with salt and pepper, garnish with lemon zest, plate, and serve.