Peel the onions and finely dice. Heat some olive oil in a pot and sauté the onions in it. Add the Risotto rice and roast shortly. Deglaze with the white wine. Fill up with some of the vegetable soup and let it simmer on medium heat while stiring. Add the rest of the vegetable soup by and by and keep stiring. After two thirds of the soup are boiled away, add the leaf spinach and keep the pot on the stove. Chop the parsley and also add. Refine the Risotto with parmesan and season with salt & pepper. Marinate the fresh salmon filets with lemon juice and also season with salt & pepper. Heat some olive oil in a pan. Roast the salmon filets skinside on middle heat for a few minutes. Serve the Risotto with the salmon filets.
In cooporation with Uncle Ben’s®.