Salmon and fennel risotto

Name: Salmon and fennel risotto
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 40 g Parmesan cheese; ½ lemon; 50 g eschalots; 1 garlic clove; 150 g fennel bulb; 20 g olive oil; 320 g Arborio rice; 100 g white wine; 700 g water; 1 tbsp Vegetable stock paste; 1 tsp ground black pepper; 3 fresh boneless, skinless salmon fillets; 20 g unsalted butter; 1 sprig fennel fronds

4.4 (104 évaluations )

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Niveau facile

Temps de préparation 20min

Temps total 30min

Nombre de portions 4 portions

Ingrédients

40 g Parmesan cheese, crust removed and cut into pieces (3 cm)
½ lemon, zest only, no white pith
50 g eschalots
1 garlic clove
150 g fennel bulb, cut into halves
20 g olive oil
320 g Arborio rice
100 g white wine
700 g water
1 tbsp Vegetable stock paste (see Tips)
1 tsp ground black pepper
3 fresh boneless, skinless salmon fillets (approx. 150 g each), cut into pieces (approx. 3 cm)
20 g unsalted butter, cut into pieces
1 sprig fennel fronds, for garnishing

Infos nut.: par 1 portion
Calories: 2738.3 kJ / 652 kcal
Protides: 33.7 g
Glucides: 65.6 g
Lipides: 27.6 g
Graisses saturées: 9.7 g
Fibre: 2.9 g
Sodium: 424.1 mg