If eating colorful food is healthy, you’ll want to eat this delicious smoked salmon beetroot and fennel risotto. It looks like a sunset on a plate, and it tastes pretty good too!
smoked salmon beetroot and fennel risotto
- 1 medium red onion, finely diced
- 2 tablespoons extra virgin olive oil
- 50g butter
- 1 cup arborio rice
- 6 cups low salt vegetable stock
- 1 cup dry white wine
- Sea salt and freshly ground black pepper
- 3 x 95g cans Safcol smoked salmon
- 1 medium beetroot, peeled and julienne
- 1 small bulb fennel finely diced
- 1/4 packed cup Dill chopped
- 1/4 cup finely grated Parmesan
- A few dill fronds
- Parmesan shavings
smoked salmon beetroot and fennel risotto method
Heat the stock to a slow simmer in a small pan. In a shallow saute pan add the oil and diced red onion. Cook gently stirring occasionally on a medium heat until soft. Add the arborio rice and stir to thoroughly coat the rice grains. Turn the heat up slightly. Add the wine. Stir until almost fully evaporated. Start adding the hot stock to the rice mixture a ladle at a time, stirring regularly. As the rice absorbs the stock add more.
After about 10 minutes add the beetroot and fennel. Stir adding stock until the rice is almost fully cooked and the sauce is slightly soupy. Stir in the Safcol smoked salmon and the can juices, butter Parmesan and chopped dill. Check the seasoning. Turn the heat off. Place the lid on the pan and allow to stand for 5 to 10 minutes.
Serve hot with Parmesan shavings and fronds of dill.
Serves 4. Preparation time: 15 minutes. Cooking time: 25 minutes.
Did you know:
Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Risotto in Italy is normally a primo (first course), served on its own before the main course, but risotto alla milanese, is often served together with ossobuco alla milanese. Source: Wiki