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.
