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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ohmydish.com.
Ingredients
- 300 grams 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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