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Fennel Risotto with Crispy Skin Salmon

Fennel Risotto with Crispy Skin Salmon recipe, brought to you by MiNDFOOD.

Fennel Risotto with Crispy Skin Salmon

Serves 4

750ml chicken stock

250ml white wine

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, chopped

2 small fennel bulbs, sliced

1 cup arborio rice

½ cup parmesan cheese, grated

4 salmon fillets, skin on

2 bunches asparagus

baby spinach leaves, to serve

1 tbsp grated lemon zest

cracked black pepper

lemon wedges, to serve

1 Put stock and white wine into a pan, bring to boil, reduce heat and maintain at a low simmer. Heat half the oil in a large pan, 
add onion and cook over a medium heat 
for 5 minutes or until golden. Add garlic 
and fennel seeds and cook for 1 minute. Add sliced fennel bulbs and 2 tbsp simmering stock and cook for 10 minutes 
or until browned and soft. Stir in rice and cook until it is translucent.

2 Stir in ½ cup of simmering stock and cook, stirring until the liquid has been absorbed. Continue adding stock ½ cup 
at a time until the rice is tender. Remove from heat, add parmesan and stir until the parmesan melts. Cover and set aside until you have cooked the salmon and asparagus.

3 Heat remaining oil in a large frypan, add salmon skin-side down, cook over 
a medium heat for 5 minutes or until skin 
is crisp and golden, then turn and cook 
until tender. Steam asparagus until bright green and tender.

4 Serve a bed of risotto topped with steamed asparagus and salmon. Finish 
with the spinach leaves, lemon zest and cracked pepper, then squeeze some lemon juice over the top.

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