Salmon, Fennel and Pea Risotto

A quick and creamy risotto featuring salmon, fennel, and peas, cooked with white wine and finished with crème fraîche.

Dinner Seafood Main Course Salmon Risotto

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

51.6g

per serving

206.5 g total

Fat

22.1g

per serving

88.4 g total

Protein

26.5g

per serving

105.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Crème Fraîche

full-fat

Parmesan

grated, plus extra for sprinkling

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

225

Arborio Rice

Liquids

750

Fish Stock

hot; vegetable stock may be used

300

White Wine

dry

NutsSeeds

clove

Garlic

crushed

sprig

Tarragon

fresh, coarsely chopped

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

tbsp

Sunflower Oil

Seafood

300

Salmon Fillet

skinned and thinly sliced

Vegetables

0.5

bulb

Fennel

trimmed and finely chopped

150

Petit Pois

frozen

Pea Shoot

to garnish

Method

Warm the stock in a saucepan over a low heat.

Season with salt and pepper and serve garnished with pea shoots and extra cheese.

Add the salmon, crème fraîche, tarragon, and Parmesan, cooking until the salmon is ready.

Stir in the peas, lemon juice, and some remaining stock for two minutes.

Cook for 20 minutes until 250ml of stock remains and rice is nearly tender.

Add the stock mixture one ladleful at a time, stirring until absorbed.

Combine the wine with the stock and bring to a simmer.

Stir in the garlic and rice for one minute to coat the grains.

Fry the fennel in oil in a large frying pan for four minutes until softened.