Pointed Cabbage Risotto with Salmon

Ingredients12

• vegetable broth1,2 l
• onions2 Stück
• Grana Padano80g
• pointed cabbage800g
• olive oil5 EL
• risotto rice300g
• dry white wine100ml
• frozen peas200g
• salt1 TL
• black pepper1 TL
• skinless salmon fillet400g
• fresh basil12 leaves

Instructions

1. 1

   Heat the vegetable broth. Peel and finely dice the onions. Grate the cheese. Wash and trim the cabbage, quarter it lengthwise and cut crosswise into thin strips.

2. 2

   Sauté the onions in 3 tbsp olive oil in a pot until translucent. Briefly stir in the rice until slightly glassy.

3. 3

   Deglaze with the wine and let it evaporate while stirring. Pour in enough hot broth to cover the rice.

4. 4

   Cook uncovered for 15–18 minutes, stirring often and adding more hot broth as needed. After 10 minutes add the cabbage, stir in the peas and cook for about 5 more minutes.

5. 5

   Stir in the cheese, season the risotto with salt and pepper and keep warm covered.

6. 6

   Meanwhile, season the salmon with salt and pepper. Pan-fry in the remaining oil (2 tbsp) over medium-high heat for about 5 minutes until browned outside.

7. 7

   Rinse the basil and tear it roughly. Break the salmon into chunks, arrange on the risotto and serve sprinkled with basil.