Fennel, Zucchini And Salmon Risotto


Fennel, zucchini and salmon risotto filled with lots of flavour. Without cream or cheese, so a perfect spring and summer risotto.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Fennel, zucchini and salmon risotto
Veronique van Ohmydish

Made by Véronique

Published at 2019-06-06, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 13-06-2023

45 minutes 4 people Main course
Fennel, zucchini and salmon risotto


(✓ Tip: click to check off)

  • 300 gram risotto rice
  • 1 shallot or onion
  • 2 garlic cloves
  • 100 ml dry white wine
  • olive oil
  • optional: butter
  • 750 ml vegetable stock
  • 5 large mushrooms
  • 1 fennel
  • 1 small zucchini
  • optional: few sprigs of parsley
  • 4 salmon fillets
  • pepper and salt to taste
Fennel, zucchini and salmon risotto ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • mushroom brush or paper kitchen towel
  • 2 large skillets
  • wooden spoon

Fennel, Zucchini And Salmon Risotto

45 minutes 4 people Main course

View the original recipe via:

Preparation -- 15 minutes

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.  

Fennel, zucchini and salmon risotto
Fennel, zucchini and salmon risotto

Finishing the fennel, zucchini and salmon risotto -- 30 minutes

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!

Rank this recipe!
5 votes