One Pot Salmon and Fennel Risotto Recipe

Preparation Time: 15m
Cook Time: 55m
Total Time: 70m
Servings: 4

May 15, 2024 4.8

This recipe is contributed by Tahnee Stroet. This is a family favourite - easy to cook, nutritious and delicious!

Ingredients:

1 Preheat Oven
Set the oven to 180°C (fan-forced).
2 Prepare Vegetables
Finely chop the fennel bulbs and shallots.
3 Sear Salmon
In a heavy-based, oven-proof saucepan (with a lid), heat some olive oil and sear the salmon until medium rare. Remove and set aside.
4 Sauté Vegetables
Add more oil to the pan, then fry the shallots and fennel for 5 minutes.
5 Add Rice
Stir in the rice to coat all grains, cooking for about 1 minute.
6 Bake
Dissolve the stock cubes in 1.3 litres of boiling water, add to the pan and stir. Cover with the lid and bake in the oven for 25 minutes.
7 Final Touches
Remove from the oven, add spinach, butter, parmesan, and 90ml hot water. Cover and let stand for 3 minutes.
8 Serve
Flake the salmon over the risotto, sprinkle with dill and lemon juice. Season with salt and pepper to taste. Serve with lemon wedges.