Fennel risotto with prawns and smoked salmon
This fennel risotto is a perfect summer version of risotto with prawns, smoked salmon and lots of fennel. Check the recipe below.
Fennel risotto with prawns and salmon
Fennel is one of those vegetables that people either love or hate. The flavor is pretty distinct and I happen to love it. In this fennel risotto it was absolutely delicious. In general I am a huge fan of risotto. While some people consider it to be difficult to make, I think it’s actually pretty easy. The only thing you have to do is to pay a little bit of attention.
In most cases the instructions on the package will tell you to cook the risotto for about 20 minutes. But rather than rely on the instructions, make sure to test your risotto until the rice has the perfect consistency. You do not want it to be a bit chalky. That just means the rice is not yet cooked to perfection.
Summer risotto
This fennel risotto is my favorite to make when the days get longer and the warmer. It gives me that summery feeling. Maybe because I usually make it with warmer flavors like this one with cauliflower. Mushrooms is another favorite to add to risotto.
But because of the fennel and the seafood in this version it feels lighter and more fresh. As for the prawns I used here; I like using the smaller variety. We call them Dutch prawns but not sure if you could find them anywhere else in the world. The Dutch ones are already ready to eat so I just add those at the last minute to slightly warm through.
Prawns
Of course you can substitute the small prawns for any other variety. If you choose to use raw prawns make sure to clean them and add them at the end of the cooking time of the fennel risotto. Leave them in just long enough to be perfectly cooked and pink.
The smoked salmon is something I add after cooking and I place it on top of the fennel risotto. I don’t like my smoked salmon to be hot. But if you do; feel free to add it earlier.
Fennel risotto with prawns and smoked salmon
Ingredients
- 250 gr risotto arborio rice
- 700 ml vegetable stock
- 2 fennel bulbs
- fresh dille
- 200 gr shrimps
- 100 gr smoked salmon
- 1 shallot
- olive oil
Instructions
- Cut the shallot into small pieces, remove the fingers from the fennel, remove the stalky bit at the bottom and cut into fine pieces.
- In a large frying pan, add oliveoil and fry the onions untill just tender. Add the rice and stir untill the grains are covered in oil.
- Add some of the stock and the fennel. While stirring occasionally keep adding stock as soon as the pan starts getting dry. The total process will be around 20 minutes but check regularly to see if the risotto is ok. It should be moist!
- Add the dille and half of the shrimps once the rice is done and warm through a little bit. Add the remaining shrimps and the smoked salmon as garnish on top once done.
Nutrition Information
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I think you may have the wrong qty of stock surely should be 600-700 ml stock
O my god! Of course you are right! I don’t know what happened there. Changed it now…