Baked Salmon And Fennel Risotto Recipe

Name: Baked Salmon And Fennel Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tbsp oil, divided; 1/2 lb arborio rice; 3 cups vegetable stock; 2/3 lb fennel, green part cut off and reserved, white part sliced; 1/2 lb button mushrooms, sliced; 4 None skinless salmon fillets (about 1/4 lb each); 1/2 cup heavy cream; 8 None green onions, cut into diagonal slices; 4 tbsp grated Parmesan, divided; None None Freshly grated nutmeg, to taste; 1 tbsp butter

Servings: persons

5 tbsp oil, divided
1/2 lb arborio rice
3 cups vegetable stock
2/3 lb fennel, green part cut off and reserved, white part sliced
1/2 lb button mushrooms, sliced
4 None skinless salmon fillets (about 1/4 lb each)
1/2 cup heavy cream
8 None green onions, cut into diagonal slices
4 tbsp grated Parmesan, divided
None None Freshly grated nutmeg, to taste
1 tbsp butter

1
Heat 3 tbsp oil in a saucepan and saute the rice for 2 mins. Add 3/4 cup stock and cook, uncovered, until absorbed. Gradually add the remaining stock, allowing the liquid to absorb before adding more, this entire process should take 20 minutes.
2
Preheat the oven to 400u00b0F. Cook the fennel slices in boiling salted water for 5 mins. Drain and allow to cool.
3
Heat 2 tbsp oil in a frying pan and saute the mushrooms until browned. Remove from the pan and season with salt. Add the salmon to the pan and saute, turning, until cooked through but still pink on the inside. Season with salt and drain on kitchen paper.
4
Stir the cream and 2/3 of the mushrooms, fennel and green onions into the rice. Fold in 2 tbsp cheese and season with salt, black pepper and nutmeg.
5
Spoon into an ovenproof dish. Sprinkle over the remaining mushrooms, fennel and green onions and top with the fish. Melt the butter in a saucepan and drizzle over the risotto. Bake for 20-25 mins. Sprinkle with the fennel greens and remaining cheese.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tbsp oil, divided, 1/2 lb arborio rice, 3 cups vegetable stock, 2/3 lb fennel, green part cut off and reserved, white part sliced, and more.

Yes, Baked Salmon And Fennel Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Salmon And Fennel Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions