Creamy Salmon Dill Risotto

Finely dice the onion and sauté it in a pot with a little oil until translucent. Add the risotto rice and toast briefly until it glistens slightly. Deglaze with white wine and let it reduce almost completely while stirring.

Then pour in about a third of the vegetable broth. Let the rice simmer over medium heat, stirring constantly, until the liquid is absorbed. Repeat this process with the remaining broth until the rice is cooked but still has a slight bite (al dente).

Meanwhile, remove the skin from the salmon and cut it into cubes of approx. 1.5 cm. Lightly salt the cubes and fry them in a coated pan until golden brown on all sides. Set aside.