Tomato Risotto with Basil and Smoked Salmon
Tomato risotto with basil and smoked salmon from Spoonsparrow is always a hit.
Ingredients
- 1 Shallot
- 4 tbsp olive oil
- 300 g risotto rice
- 1 tbsp Tomato Paste
- 200 ml dry white wine
- 1 l vegetable broth
- 200 g Cherry tomatoes
- 1 bunch fresh basil
- 200 g smoked salmon (sliced)
- 2 tbsp crème fraîche
- 50 g freshly grated Parmesan
- lime juice (to taste)
- Salt
- ground pepper
Instructions
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1.
Peel and finely chop the shallot. Sauté briefly in 2 tbsp hot oil. Add the rice, sauté until translucent, stir in tomato paste, then deglaze with white wine. Gradually add broth while stirring occasionally for about 20 minutes, until the rice is al dente and the risotto is creamy. Meanwhile, wash and halve the tomatoes.
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2.
Rinse the basil, shake dry, strip leaves from stems, cut into strips except for four reserved for garnish. Slice the salmon into thin strips.
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3.
Fold in crème fraîche, Parmesan, tomatoes, salmon, and finely chopped basil into the finished risotto. Let it rest briefly, season with lime juice, salt, and pepper, then serve garnished with remaining basil leaves.
