for 4 people

Risotto

1 tbsp	olive oil
1	onion, finely chopped
350 g	risotto rice
300 g	savoy cabbage, cut into thin slices
1 dl	white wine
1 litre	vegetable bouillon, hot
50 g	grated Sbrinz

Salmon

600 g	salmon fillets
½ tsp	salt
¼ tsp	ground cumin
a little	pepper
1	apple, thinly sliced

Bake

50 g	walnut kernels, roasted, coarsely chopped

How it's done

Risotto

Heat the oil in a pan. Add the onion, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Add the savoy cabbage, pour in the wine, reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the risotto for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese.

Salmon

Place the salmon on a baking tray lined with baking paper, season. Arrange the apple slices on top of the salmon.

Bake

Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove. Plate up the risotto. Cut the salmon into slices. Serve on top of the risotto along with the apple slices, scatter the walnuts on top.

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