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A salmon, courgette and white wine risotto is a perfect match for a weekend supper with friends. It’s amazingly tasty and easy to be made. The courgette brings a distinctive appeal to the salmon, and the chives and dill finish give an additional flavour to the recipe. Eat moderately – the rice is converted into sugar after ingested – and enjoy.

INGREDIENTS (serves 4)

2 tbsp olive oil
2 tbsp finely chopped chives
1 tbsp finely chopped dill
1 finely chopped onion
1 garlic glove
1 lemon
150g courgette
300g Arborio rice
½ tbsp dried rosemary
100ml white wine
260g skinless salmon fillets
1l vegetable stock dissolved in boiled water

1. Preheat the oven to 180C (gas 4). On a medium-sized baking tray, blend the courgette, the salmon, and one tablespoon of the olive oil. Bake them for over 20 minutes (or until the salmon is properly cooked). Set aside.

2. Cook the onion with the remaining olive oil tablespoon and the lemon juice in a large saucepan. After five minutes, add the crushed garlic and the rice, then the white wine. Subsequently, start adding the vegetable stock, a ladleful at a time, which prevent the rice to dry and stick in the bottom of the pan.

3. When the rice is fully cooked, add the salmon, the courgette, the chives and the dill in the saucepan and mix them well. You may also add ½ teaspoon of black pepper.