サーモンとフェンネルのリゾットのワンポットレシピ

Instructions:

1. 
   1 Preheat Oven

   Set the oven to 180°C (fan-forced).

2. 
   2 Prepare Vegetables

   Finely chop the fennel bulbs and shallots.

3. 
   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. 
   4 Sauté Vegetables

   Add more oil to the pan, then fry the shallots and fennel for 5 minutes.

5. 
   5 Add Rice

   Stir in the rice to coat all grains, cooking for about 1 minute.

6. 
   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. 
   7 Final Touches

   Remove from the oven, add spinach, butter, parmesan, and 90ml hot water. Cover and let stand for 3 minutes.

8. 
   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.