![Salmon and Fennel Risotto Salmon and Fennel Risotto](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/5AAE01E6-CEAE-4A34-9215-D44205D29F3D/Derivates/9862E5EF-2D3A-4CBB-AB7E-394202156330.jpg)
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Ingredients
- 40 g Parmesan cheese, cut in pieces (2 cm)
- 50 g shallots, halved
- 150 g fennel bulb, cut in pieces
- 20 g olive oil
- 320 g risotto rice
- 100 g white wine
- 700 g water
-
1
fish stock cube (for 0.5 l)
or 1 heaped tsp fish stock paste, homemade - ½ - 1 tsp fine sea salt, to taste
- 1 tsp ground black pepper
- 1 Tbsp grated lemon zest
- 350 g fresh salmon fillets, skinless, cut in pieces (3 cm)
- 30 g unsalted butter, diced
- 1 Tbsp fresh dill, chopped, for garnishing
- Nutrition
- per 1 portion
- Calories
- 2605 kJ / 618 kcal
- Protein
- 28 g
- Carbohydrates
- 67 g
- Fat
- 25 g
- Fibre
- 1.9 g
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