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.
Ingredients
- 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
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