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RECIPE
10 INGREDIENTS8 STEPS20min

Fennel and Wild Salmon Risotto

5.0
1 Ratings
Filling, nutritious but easy to digest risotto.
Fennel and Wild Salmon Risotto Recipe | SideChef
Filling, nutritious but easy to digest risotto.
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
20min
Total Time
$2.83
Cost Per Serving

Ingredients

US / METRIC
Servings:
1
Serves 1
2
Fennel Bulbs , sliced
2 Tbsp
Onions , finely chopped
1 Tbsp
Extra-Virgin Olive Oil
1/3 cup
1/4 cup
Dry White Wine
1/2 tsp
Fennel Seeds
to taste
Vegetable Stock
or Fish Stock
1 Tbsp
to taste
Salt and Pepper
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Nutrition Per Serving

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CALORIES
741
FAT
32.6 g
PROTEIN
29.6 g
CARBS
77.6 g

Cooking Instructions

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Step 1
Wash the Fennel Bulbs (2) , then slice it up together with some of the fennel leaves.
Step 2
Finely chop the Onions (2 Tbsp) .
Step 3
In a saucepan heat up the Extra-Virgin Olive Oil (1 Tbsp) and soften the onion on low heat. You want the onion to become transparent without burning so it is key to use a very low heat
Step 4
Add the sliced fennel, season with Salt and Pepper (to taste) and cook for 5 min until fennel starts to soften.
Step 5
Add Arborio Rice (1/3 cup) and “toast” for 3-5 min or until edges of rice are transparent while centre is white. Pour in Dry White Wine (1/4 cup) and let it evaporate on medium-high heat. Make sure all alcohol evaporates else your risotto will end up having a sour taste. Add the Fennel Seeds (1/2 tsp) too.
Step 6
Slowly pour in the Vegetable Stock (to taste) , just enough to cover the rice. Let the rice simmer and add more stock as soon as liquid is almost all absorbed. Repeat until rice is almost completely cooked.
Step 7
Slice up the Wild Salmon Fillets (3.5 oz) and add that now to your risotto. Gently stir it in until it changes in color.
Step 8
Remove the saucepan from heat, fold in Butter (1 Tbsp) , cover with a lid and let it rest for 3 min. Plate it and serve. Enjoy!
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Nutrition Per Serving
Calories
741
% Daily Value*
Fat
32.6 g
42%
Saturated Fat
9.4 g
47%
Trans Fat
0.0 g
--
Cholesterol
81.9 mg
27%
Carbohydrates
77.6 g
28%
Fiber
8.0 g
29%
Sugars
7.9 g
--
Protein
29.6 g
59%
Sodium
515.0 mg
22%
Vitamin D
--
--
Calcium
119.1 mg
9%
Iron
2.3 mg
13%
Potassium
1282.0 mg
27%
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