
Devices & Accessories
Salmon and fennel risotto
Prep. 20 min
Total 30 min
4 portions
Ingredients
-
Parmesan cheese crust removed and cut into pieces (3 cm)40 g
-
lemon zest only, no white pith½
-
eschalots50 g
-
garlic clove1
-
fennel bulb cut into halves150 g
-
olive oil20 g
-
Arborio rice320 g
-
white wine100 g
-
water700 g
-
Vegetable stock paste (see Tips)1 tbsp
-
ground black pepper1 tsp
-
fresh boneless, skinless salmon fillets (approx. 150 g each), cut into pieces (approx. 3 cm)3
-
unsalted butter cut into pieces20 g
-
fennel fronds for garnishing1 sprig
Nutrition per 1 portion
Calories
652 kcal /
2738.3 kJ
Protein
33.7 g
Fat
27.6 g
Carbohydrates
65.6 g
Fibre
2.9 g
Saturated Fat
9.7 g
Sodium
424.1 mg
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Quick and easy meals: Salmon
8 Recipes
Australia and New Zealand
Australia and New Zealand
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