Salmon and Fennel Risotto

Salmon and Fennel Risotto

4.5 140 ratings

Prep. 10 min

Total 25 min

4 portions

Ingredients

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

Nutrition per 1 portion

Calories 618 kcal / 2605 kJ

Protein 28 g

Fat 25 g

Carbohydrates 67 g

Fibre 1.9 g

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Also featured in

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UK and Ireland

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