Fennel, Pea And Salmon Risotto Recipe

Name: Fennel, Pea And Salmon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None vegetable bouillon cubes, crumbled; 1 tbsp vegetable or olive oil; 1 None small brown onion, finely chopped; 1 None medium fennel bulb, thinly sliced; 2 clove garlic, crushed; 1 cup arborio rice; 2/3 cup frozen peas; 14-15 oz can red salmon, drained, flaked; 1/4 cup freshly grated parmesan; 2 tbsp roughly chopped dill; None None Mixed salad, to serve

Servings: persons

2 None vegetable bouillon cubes, crumbled
1 tbsp vegetable or olive oil
1 None small brown onion, finely chopped
1 None medium fennel bulb, thinly sliced
2 clove garlic, crushed
1 cup arborio rice
2/3 cup frozen peas
14-15 oz can red salmon, drained, flaked
1/4 cup freshly grated parmesan
2 tbsp roughly chopped dill
None None Mixed salad, to serve

1
Place bouillon and 6 cups water in a medium saucepan over high heat; bring to a boil. Reduce heat to low, cover and keep hot.
2
Heat oil in a large heavy-based saucepan over moderate heat. Add onion, fennel and garlic; cook and stir for 5 minutes or until onion is soft. Add rice; stir for 1 minute or until grains are well coated.
3
Gradually add a ladle (about 1/2 cup) of the hot stock to rice mixture, stirring constantly until all liquid is absorbed. Continue to add stock, 1 ladle at a time, stirring constantly until all liquid is absorbed before adding more. This will take about 20 minutes.
4
When adding last cup of stock, add peas and salmon; stir gently until liquid is absorbed. Rice should be tender but still firm to the bite. Remove from heat. Gently stir in parmesan; sprinkle with dill. Serve with salad.

999

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 2 None vegetable bouillon cubes, crumbled, 1 tbsp vegetable or olive oil, 1 None small brown onion, finely chopped, 1 None medium fennel bulb, thinly sliced, and more.

Yes, Fennel, Pea And Salmon 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!

Fennel, Pea And Salmon Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions