Couscous Risotto with Fennel and Salmon

Couscous Risotto with Fennel and Salmon

3.9 28 ratings

Prep. 15 min

Total 35 min

6 portions

Ingredients

Parmesan cheese cut into pieces
2 ½ oz
leeks sliced in half moons (¼ in)
5 oz
fennel sliced in half moons (¼ in), reserve fronds to garnish
5 oz
extra virgin olive oil
1 oz
dry white wine
2 oz
Israeli couscous
9 oz
salt to taste
1 tsp
vegetable stock
18 oz
fresh salmon fillets, skinless boneless, cubed
12 oz
unsalted butter
1 oz
lemon cut in wedges
1
cracked black pepper to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 873 mg

Protein 22 g

Calories 1611 kJ / 385 kcal

Fat 15 g

Fibre 3 g

Saturated Fat 6 g

Carbohydrates 40 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Alternative Risottos 10 Recipes
United States

You might also like...

Show all

Keto Stuffed Acorn Squash

1 h 20 min

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

45 min

Salad with Prosciutto, Arugula and Mozzarella

40 min

Vegetable Consommé with Gnocchi

30 min

Ribollita Rosmarino

No ratings

Chili Oil Noodles

30 min

Spaghetti with Anchovies and Toasted Bread Crumbs

No ratings

Bean and Broccoli Fritters with Mango Salad (Diabetes)

25 min

Dinner for 2 - Creamy Vegetable Soup, Steamed Chicken with Vegetable Tagliatelle and Mustard Sauce

45 min

Three Course Meal for 2 - Vegetable Soup, Chicken Pie with Rice & Steamed Apple

1 h 20 min

"Marry Me" Chicken Pasta

30 min

Oven Mushroom and Beef Burger

1 h

Show all