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 vegetable bouillon cubes crumbled; 1 tablespoon vegetable oil; 1 brown onion small, finely chopped; 1 fennel bulb medium, thinly sliced; 2 cloves garlic crushed; 1 cup arborio rice; 2/3 cup frozen peas; 15 ounces red salmon drained, flaked; 1/4 cup freshly grated Parmesan; 2 tablespoons dill roughly chopped; mixed salad to serve

Servings: persons

2 vegetable bouillon cubes crumbled
1 tablespoon vegetable oil
1 brown onion small, finely chopped
1 fennel bulb medium, thinly sliced
2 cloves garlic crushed
1 cup arborio rice
2/3 cup frozen peas
15 ounces red salmon drained, flaked
1/4 cup freshly grated Parmesan
2 tablespoons dill roughly chopped
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.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 vegetable bouillon cubes crumbled, 1 tablespoon vegetable oil, 1 brown onion small, finely chopped, 1 fennel bulb medium, 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.

Fennel, Pea And Salmon Risotto

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