Salmon risotto casserole

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 200 g Risotto rice, for example Arborio rice
  • 5 TABLESPOONS Oil
  • 700 ml Vegetable broth (instant)
  • 300 g Fennel
  • 7-10 Tbsp Salt
  • 250 g Mushrooms
  • 4 discs Salmon fillet (without skin, approx. 100 g each)
  • 1 collar Spring onions
  • 100 g Whipped cream
  • 4 TABLESPOONS grated parmesan cheese
  • 7-10 Tbsp freshly ground pepper
  • 7-10 Tbsp grated nutmeg
  • 20 g Butter

Directions

  1. 1

    Sauté the rice in 3 tablespoons of oil, add 200 ml stock and stew for about 20 minutes in an open pot. Add the remaining stock little by little. In the meantime wash and clean the fennel and put the green aside.

  2. 2

    Halve the fennel tubers and cut out the stalk. Cut the halves into slices. Steam the fennel in little boiling salted water for about 5 minutes and let it cool down. Wash, clean and slice the mushrooms.

  3. 3

    Fry the mushroom slices in 2 tablespoons of oil and season with salt. Fry the salmon fillet in the remaining oil on both sides and season with salt. Wash and clean the spring onions and cut them diagonally into rings.

  4. 4

    Mix cream, rice and 2/3 each of the spring onion rings, mushrooms and 2/3 fennel. Fold in 2 tablespoons of grated cheese. Season with salt, pepper and nutmeg. Pour into an oval casserole dish.

  5. 5

    Add the remaining vegetables and fish. Sprinkle with remaining Parmesan cheese. Melt butter and drizzle over it. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 25 minutes.

  6. 6

    Sprinkle with fennel green.

Nutrition Facts

KCAL
690 kcal
CARBS
45 g
FATS
43 g
PROTEINS
32 g

Categories & Tags

Main DishesheartyFish