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Risotto with salmon and courgettes


salmon and courgette risotto

Salmon and courgette risotto is a first course which in its simplicity is able to conquer even the most demanding palates.

If you are looking for a tasty first course we recommend you try the risotto with salmon and courgettes. Simple to prepare , a bit like all risottos, it is based on a truly extraordinary balance of flavours. In fact, the sweetness of the courgettes combines perfectly with the intense smoky flavor of the salmon, creating a recipe suitable for all occasions, even the most formal.

Perfect for spring and summer, when courgettes are in season, it is one of the quick and easy recipes you can make when you don't know what to cook for dinner . In fact, smoked salmon can be kept for some time in the refrigerator and is perfect for emergencies. But let's see all the steps of this dish together.

Zuchinis
Zuchinis

Ingredients

For the risotto

  • Carnaroli rice – 320 g
  • Courgettes – 2
  • Salmon – 200 g
  • Vegetable broth – 1.5 l
  • Shallot – 1
  • Dry white wine – 1/2 glass
  • Extra virgin olive oil – 2 tablespoons
  • Butter – 1 nut
  • Salt – to taste

Preparation

How to prepare the salmon and courgette risotto recipe

1

First, finely chop the shallot and brown it in a pan with the oil. Also add a pinch of salt to speed up cooking.

2

In the meantime, wash the courgettes , remove the ends and grate them with a grater with large holes. Brown them in a pan together with the shallots.

3

Also add the rice and add the white wine . When you no longer smell the alcohol rising from the pan, add as much broth (including stock cubes) as needed to cover everything flush. At this moment the actual cooking of the rice begins: allow 16-18 minutes depending on the variety. As you know by now, for an excellent risotto, the broth should always be added while boiling, just covering the rice until it is cooked.

4

About 5 minutes before the end of cooking, add the smoked salmon cut into strips and season with salt. Stir in the butter , or Philadelphia cheese for a lighter dish, and serve immediately.

Here is a video with all the steps to make this recipe. As you can see, it is also possible to prepare risotto with fresh salmon and courgettes. In this case the salmon ( 300 grams are needed) should be cut into half centimeter pieces and added to the rice 5 minutes before the end of cooking.

If you love this combination, we recommend you also try our courgette and salmon lasagne : they are perfect for special occasions as well as family lunches.

Conservation

As always, we recommend consuming the risotto as soon as it is made. However, if you have leftovers, you can store it in the refrigerator for a couple of days and reheat it in a pan or in the microwave before consuming it.

Read also
Risotto with courgettes: a truly delicious first course!

Riproduzione riservata © - WT

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