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Fennel and Wild Salmon Risotto
Recipe

11 INGREDIENTS • 8 STEPS • 20MINS

Fennel and Wild Salmon Risotto

5.0
1 rating
Filling, nutritious but easy to digest risotto.
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Fennel and Wild Salmon Risotto
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Filling, nutritious but easy to digest risotto.
20MINS
Total Time
$2.83
Cost Per Serving
Ingredients
Servings
1
US / Metric
Fennel Bulb
2
Fennel Bulbs, sliced
Onion
2 Tbsp
Onions, finely chopped
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Arborio Rice
1/3 cup
Dry White Wine
1/4 cup
Dry White Wine
Fennel Seeds
1/2 tsp
Vegetable Stock
to taste
Vegetable Stock
or Fish Stock
Butter
1 Tbsp
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
741
Fat
32.6 g
Protein
29.6 g
Carbs
77.6 g
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Fennel and Wild Salmon Risotto
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
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 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 (to taste) and Ground Black Pepper (to taste), and cook for 5 minutes until the 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 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 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!
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!
Tags
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American
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
One-Pot
Quick & Easy
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