Salmon and fennel risotto
TM6 TM5 TM31

Salmon and fennel risotto

4.5 (42 ratings)

Ingredients

  • 40 g Parmesan cheese, crust removed and cut into pieces (3 cm)
  • ½ lemon, zest only, no white pith
  • 50 g eschalots
  • 1 garlic clove
  • 150 g fennel bulb, cut into halves
  • 20 g olive oil
  • 320 g Arborio rice
  • 100 g white wine
  • 700 g water
  • 1 tbsp Vegetable stock paste (see Tips)
  • 1 tsp ground black pepper
  • 3 fresh boneless, skinless salmon fillets (approx. 150 g each), cut into pieces (approx. 3 cm)
  • 20 g unsalted butter, cut into pieces
  • 1 sprig fennel fronds, for garnishing

Nutrition
per 1 portion
Calories
2738.3 kJ / 652 kcal
Protein
33.7 g
Carbohydrates
65.6 g
Fat
27.6 g
Saturated Fat
9.7 g
Fibre
2.9 g
Sodium
424.1 mg

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