Lemon-saffron risotto with fish | Cheeses from Switzerland

Ingredients

• 1 onion
• 1 garlic clove
• 3 tbsp oil
• 150 g risotto rice
• 1 saffron packet
• 1 /2 l hot vegetable broth
• 120 g Emmental AOC
• 1 cucumber
• Grated zest and juice of 1 organic lime
• 400 g fish fillets, e.g. saithe, redfish or pangasius
• Salt, pepper
• 3 plucked dill sprigs