Directions

1. For the vegetable broth, put a pan of salted water and all the vegetables. Leave to heat until well cooked. remove the pumpkin and 1 liter of the broth. Grind in a blender and serve.
2. Season the salmon with salt and pepper. Heat in a large frying pan with a little bit of olive oil, the garlic, coriander seeds, dill, and thyme stems and let their aromas escape in the oil. Fry the salmon slices on both sides. When half cooked, add the cherry tomatoes. Be careful not to overcook as it will dry out.
3. For the risotto, bring to a boil a thick-bottomed pan with a drizzle of olive oil, the onion, the bay leaf and the stems of the thyme. Let it saute until it becomes transparent. Add the tomato concentrate and stir.Add the rice and stir for 1 minute. Then the chopped garlic, the wine and stir until it evaporates. From here, pour shells from the pumpkin broth until it evaporates. Repeat this operation until the rice is cooked. It may not be necessary to use the whole broth. After cooking remove from the heat, and the butter and the Parmesan cheese. Wrap and serve immediately, accompanied by salmon,cherry tomatoes and a slice of lemon.