Fennel Risotto with Salmon Fillet & Orange Oil
575 kcal / serving ⏱ 40 min
🍽 4 Servings
Ingredients — 4 Servings
- 400 g Arosis Carolina rice
- 1 bulb fennel
- 1 stalk celery
- 1 onion
- 0.2 L vermouth
- 1 L vegetable broth
- 10 g butter
- extra virgin olive oil
- 4 salmon fillets
- 4 tbsp pine nuts
- 1 tsp butter
- olive oil
- salt
- pepper
Instructions
- 1
Chop the fennel bulb, onion, and celery stalk finely. Prepare warm vegetable broth.
- 2
In a pot, sauté the vegetables until translucent, then add the rice and sauté everything again.
- 3
Deglaze with vermouth & immediately reduce the heat. Add a bit of broth, cover the pot.
- 4
Now, gradually add some broth to the risotto, stir, let it absorb, and add more broth until the rice becomes soft.
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