Salmon Risotto with Fennel, Peas and Lemon

A creamy risotto with tender salmon, sweet fennel and fresh peas, finished with lemon and dill. A filling dish that comes together without much effort.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 240 g Salmon fillet, skinless
• 150 g Risotto rice (Arborio)
• 1 Stück Shallot
• 1 Stück small fennel bulb
• 1 Stück garlic clove
• 600 ml fish stock
• 100 g frozen peas
• 1 Stück lemon (zest and juice)
• 40 g Parmesan, grated
• 25 g butter
• 2 EL olive oil
• salt
• pepper
• 1 Bund bunch of dill

Method

1. Heat the fish stock in a pot and keep it warm.
2. Trim the fennel, set the fronds aside, and finely dice the bulb. Finely chop the shallot and garlic.
3. Heat the olive oil in a wide pan over medium heat, sweat the shallot and fennel for 4 minutes until translucent, then cook the garlic briefly alongside.
4. Add the rice and let it turn glassy for 2 minutes, stirring.
5. Gradually add enough warm fish stock to just cover the rice, and simmer while stirring frequently until the liquid is nearly absorbed. This takes about 18 minutes; the rice should be creamy yet still slightly firm to the bite.
6. Cut the salmon into bite-sized cubes and season with salt. After the risotto has cooked for about 15 minutes, fold in the peas and salmon cubes and gently cook for 3 to 4 minutes, until the salmon is just cooked through.
7. Remove the pan from the heat, stir in the butter, Parmesan and lemon zest, and season to taste with lemon juice, salt and pepper.
8. Finely chop the dill and fennel fronds, fold them in, and serve the risotto immediately on pre-warmed plates.