salmon with fennel and lemon risotto
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salmon with fennel and lemon risotto
  • 1 bulb fennel, chopped
  • 50g butter, chopped
  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 1 ½ cup (300g) aborio rice
  • 4 cloves garlic, crushed
  • ½ cup (125ml) dry white wine
  • 1.5 litres hot fish stock
  • 1 tablespoon finely grated lemon rind
  • ¼ cup chopped dill
  • 1 ½ cup (120g) finely grated parmesan
  • 2 x 200g salmon fillets, pin-boned+ and sliced
  • olive oil, extra, for brushing