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Salmon and Fennel Risotto

Salmon and Fennel Risotto
4.6 156 ratings
Prep. 10 min
Total 25 min
4 portions
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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

Difficulty

easy

Nutrition per 1 portion

Sodium 1286.8 mg
Protein 30.2 g
Calories 2728.6 kJ / 652.2 kcal
Fat 25.6 g
Fibre 1.9 g
Saturated Fat 8.5 g
Carbohydrates 70 g

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