Fennel, zucchini and salmon risotto filled with lots of flavour. Without cream or cheese, so a perfect spring and summer risotto.
View the original recipe via:
Peel and finely chop the shallot and garlic cloves. Rinse the mushrooms using a brush or paper kitchen towel and divide into thin slices.
Remove the green and hard parts from the fennel and if needed also the outer leaves and divide into quite small pieces. Remove the ends of the zucchini and also divide into cubes.
Finely chop the parsley and make sure the vegetable stock is hot.
Heat a bit of olive oil in a large skillet and sauté the shallot and garlic for a few minutes. Add risotto rice and cook for a few minutes more, until they're shiny and glossy.
Deglaze with white wine and turn down the heat, but not too low. Gradually add the vegetable stock, add more when the previous ladle has evaporated. It's possible the risotto is done before you'd added all of the stock.
Meanwhile add olive oil to the second skillet and cook the mushroom slices for a few minutes. Also add fennel and zucchini cubes and cook for another 10 minutes.
Stir in a knob of butter and season with pepper and salt. If the risotto is almost done, you can stir in the vegetables. If you add them right away they will become mushy.
Clean the second skillet with a paper kitchen towel and add a new dash of olive oil. Add the salmon skin side down in the pan and heat on medium-high heat.
Carefully turn the salmon after a few minutes, by adding the salmon to a cold skillet it will cook evenly and it won't become dry. Season the salmon with pepper and salt and also season the risotto again.
As soon as the risotto is completely done and all the vegetable stock has evaporated you can serve it with salmon on top. Garnish with fresh parsley, enjoy!
Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!