Name: Fennel, pea and salmon risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 large vegetable stock cubes, crumbled; 1 tablespoon vegetable or olive oil; 1 small brown onion, finely chopped; 1 medium fennel bulb, thinly sliced; 2 clove garlic, crushed; 2 cup arborio rice; 1 cup frozen peas; 415 gram can red salmon, drain, flaked; 1/4 cup freshly grated parmesan; 2 tablespoon dill leaves; mixed salad, to serve

Fennel, pea and salmon risotto

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

2 large vegetable stock cubes, crumbled

1 tablespoon vegetable or olive oil

1 small brown onion, finely chopped

1 medium fennel bulb, thinly sliced

2 clove garlic, crushed

2 cup arborio rice

1 cup frozen peas

415 gram can red salmon, drain, flaked

1/4 cup freshly grated parmesan

2 tablespoon dill leaves

mixed salad, to serve

Method

1.Place stock cubes and 1.5 litres (6 cups) water in a medium saucepan over high heat; bring to the boil. Reduce heat to low, cover and keep hot.

2.Heat oil in a large heavy-based saucepan over moderate heat. Add onion, fennel and garlic; cook and stir for 5 minutes or until onion is soft. Add rice; stir for 1 minute or until grains are well coated.

3.Gradually add a ladleful (about 1/2 cup) of the hot stock to rice mixture, stirring constantly until all liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until all liquid is absorbed before adding more. This will take about 20 minutes.

4.When adding last cup of stock, add peas and salmon; stir gently until liquid is absorbed. Rice should be tender but still firm to the bite. Remove from heat. Gently stir in parmesan; sprinkle with dill. Serve with salad.

Use medium-grain rice instead of arborio, and tuna or pink salmon instead of red salmon.
Note

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