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Risotto with fennel & smoked salmon
Risotto with fennel & smoked salmon
841kcal Per person
36g Protein
90g Carbs
38g Fat
15g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 1 fennel
- 2 ounces smoked salmon (56 g)
- 1 tablespoon olive oil (15 ml)
- 3 ounces brown rice (84 g)
- 1 cube vegetable bouillon
- 1 ½ cup water (356 ml)
- 2 ounces grated cheese (56 g)
Preparing this recipe
- Finely chop the onion. Mince the garlic clove.
- Rinse the fennel. Cut a slice off the bottom and remove the stems. Cut the fennel in half, remove the hard core and slice into strips.
- Slice the smoked salmon into thin strips.
- Heat the oil in a pan and sauté the onion and garlic for 3 minutes. Then add the rice and cook for a minute. Add the bouillon and water and let it simmer for about 15 minutes on low heat. Halfway through cooking, add the fennel strips to the risotto. Turn off the heat and stir in the grated cheese and salmon strips.
- Serve the risotto with fennel and smoked salmon on a plate. Season with pepper to taste.
Tip van FitChef
This risotto is delicious with finely chopped fresh dill and a slice of lemon.
