Fennel Risotto with Crispy Skin Salmon

By Jody Vassallo

Fennel Risotto with Crispy Skin Salmon

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


Fennel Risotto with Crispy Skin Salmon

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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