This Risotto with smoked salmon is a fine, flavourful winter dish. Healthy, but hearty – A perfect delight for crisp days. The steps are easy and straight forward, the only thing you need to do for this tasty Italian dish is stir stir stir…






Ingredients (for 2 persons)

  • Smoked Salmon Filet (Piece)
  • 250 g risotto rice
  • 50 g butter
  • 200 ml white wine
  • 3/4 liter vegetable broth
  • 1 onion
  • Dill
  • Celery (2 sticks, chopped)
  • Brussel sprouts (6 pieces)
  • Fresh lemon

Homemade Vegetable Broth: 

  • 1 liter water
  • 1 carot
  • 1 onion (with skin)
  • Parsely (bunch)
  • Piece of leek
  • Piece of celery

A homemade vegetable broth is easily made: Heat 1 liter of water and add soup vegetables (carrot, 1 onion unpeeled, a piece of celery, parsley, leek). Season with salt and pepper and let it cook for about 20 minutes.



  1. Melt the butter in a big pan and mix with the onions and chopped celery sticks. Fry the vegetables and butter for some minutes.
  2. Add the rice whilst stirring with a spoon. Pour in the white wine and let the rice cook, keep stirring. When the wine has evaporated, pour in 2 big paddles of the vegetable broth.
  3. Repeat the process of adding vegetable broth to the rice as soon as the liquidity has evaporated, and stirring.
  4. While the risotto rice is cooking, fill a small pot with some water and cook the Brussel sprouts.
  5. When the rice and the Brussel sprouts are done, mix everything together with pieces of crumbled smoked salmon filet. Before serving, sprinkle some dill and squeeze a slice of lemon.