Risotto wtih salmon, cherry tomatoes and Pesto alla Genovese
Preparation time
10 min
Cooking time
25 min
Dietary preference
Fish
Difficulty
Easy
Region
Liguria
Servings
4
In this recipe
Preparation
- Peel the onions, cut them into half rings and slice the garlic. Heat 4 tbsp Bertolli extra virgin olive oil in a pan and fry the onion and garlic for 3 min. over low heat. Add the rice and fry for 2 min, stirring constantly.
- Add 700 ml of stock and 3 tbsp Bertolli Pesto alla Genovese and let the rice cook gently over a low heat for about 20 min. Stir occasionally. If the liquid has been absorbed into the rice, add some more stock before the risotto is cooked.
- Brush the salmon fillets with some liquid margarine and sprinkle with some salt. Baste the tomatoes with some liquid margarine and sprinkle with some salt and pepper. Grill the tomatoes and salmon fillets in a grill pan or on the barbecue* for about 3 min. per side.
- Stir the rest of the pesto and the rocket into the risotto. Put a lid on the pan and let stand for 2 min. Spoon the risotto into 4 warm deep plates, divide the roasted tomatoes on top and place the salmon fillet on top. Buon apetito!
- *If preparing the tomatoes on the barbecue, place them on a piece of aluminium foil.
Ingredients
- 3 onions
- 2 cloves of garlic
- 5 tbs Bertolli extra virgin olive oil – classico
- 400 g risotto rice
- 750 ml herb bouillon (from 1 tablet)
- 4 tbs Bertolli Pesto alla Genovese
- 400 g salmon fillet in 4 pieces
- 250 g cherry tomatoes
- 100 g rocket
View the nutritional value
| Energy | 760 kJ (182 kcal) |
| Protein | 30,6 g |
| Carbohydrates | 86,9 g |
| Sugar | 7,2 g |
| Fibre | 4,7 g |
| Fat | 30,7 g |
| Saturated fat | 5,0 g |
| Salt | 1,1 g |
