Salmon and Fennel Risotto

Salmon and Fennel Risotto

4.6 156 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

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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