Paprika Salmon Risotto

For the bell bell pepper salmon risotto, wash the bell bell pepper and cut into very fine cubes with the onion. In a non-stick saucepan, heat the olive oil and sauté the diced bell bell pepper and onion.

Deglaze with a dash of white wine and add the soup. Add the rice and simmer until the liquid is reduced. Season with salt and pepper.

Cut the salmon into fine pieces, add to the rice and distribute well. While the rice is cooking, stir in the butter.

When the liquid has reduced, add a little more soup or water if necessary and let it reduce again. Season the paprika-salmon risotto with salt and pepper.

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