for 4 person

Risotto

1 tbsp	olive oil
2	spring onion incl. green part, finely chopped
1	garlic clove, finely chopped
250 g	risotto rice
1 dl	white wine
1	courgette, coarsely grated
8 dl	vegetable bouillon, hot
50 g	grated Parmesan
1 tbsp	butter
1	organic lemon, use grated zest only
	salt and pepper to taste

Courgette

1 tbsp	olive oil
1	courgette, cut diagonally into approx. 5 mm slices
¼ tsp	salt
a little	pepper

Saltimbocca

4	trout fillets (organic) skinless, (each approx. 150 g) halved
¼ tsp	salt
a little	pepper
1 tbsp	olive oil
16	sage leaves
4 slice	cured ham, halved lengthwise

How it's done

Risotto

Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins., add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Add the courgette. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cheese, butter and lemon zest into the risotto.

Courgette

Heat the oil in a non-stick frying pan. Fry the courgette for approx. 3 mins. on each side until golden brown, remove, season.

Saltimbocca

Season the fish fillets, place a sage leaf on each side, wrap with cured ham, secure with a toothpick if necessary. Heat the oil in the same pan, fry the fish for approx. 3 mins. on each side. Plate up the risotto with the courgette and saltimbocca.

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