Salmon and Fennel Risotto
TM6 TM5

Salmon and Fennel Risotto

4.6 (45 ratings)

Ingredients

  • 40 g Parmesan cheese, cut in pieces (2 cm)
  • 50 g shallots, halved
  • 150 g fennel bulb, cut in pieces
  • 20 g olive oil
  • 320 g risotto rice
  • 100 g white wine
  • 1 fish stock cube (for 0.5 l)
  • ½ - 1 tsp fine sea salt, to taste
  • 1 tsp ground black pepper
  • 1 Tbsp grated lemon zest
  • 350 g fresh salmon fillets, skinless, cut in pieces (3 cm)
  • 700 g water
  • 30 g unsalted butter, diced
  • 1 Tbsp fresh dill, chopped, for garnishing

Nutrition
per 1 portion
Calories
2605 kJ / 618 kcal
Protein
28 g
Carbohydrates
67 g
Fat
25 g
Fibre
1.9 g

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