Leftover fennel and salmon risotto recipe
Give this comfort dish a light-tasting twist with a hint of tarragon and serve simply with a green salad and a wedge of lemon. In order to make this dish you will also need to make our fennel and tarragon poached salmon recipe. From this recipe you will have 1 litre of reserved salmon poaching liquid left over, which you will need to make this risotto.
See method- Serves 4
- 5mins to prepare and 20mins to cook
- 515 calories / serving
Ingredients
- 1tbsp oil
- 1 onion, diced
- 1 fennel, diced
- 1 carrot, diced
- 2 sticks celery, diced
- 1 garlic clove, roughly chopped
- 300g arborio rice
- 250ml (8fl oz) white wine
- 200g (7oz) leftover salmon, flaked
- 15g butter, cubed
- 15g (1/2oz) Parmesan, grated
- 1tbsp tarragon, chopped
Each serving contains
- Energy
- 2175kJ 515.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 67.2gProtein 19.9gFibre 3.0g
Method
- Heat the oil in a large pan over a medium heat and add the onion, fennel, carrot, celery and cook for 5 minutes. Add the garlic and rice and cook for 1 minute more. Add the wine and cook, stirring, until it has bubbled off.
- Once the wine has cooked off, add a couple of ladles of the warm salmon poaching liquid and simmer, stirring occasionally, until the liquid has bubbled off, keep repeating this process until all the liquid has been used up and the rice is al dente. Stir in the flaked salmon, butter, Parmesan and tarragon. Serve immediately.
- See more Salmon recipes
Please note that 200g (7oz) of salmon is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
