Salmon and Fennel Ricotto

Fennel and Salmon Risotto is a very healthy one dish with Salmon fish and 3 different types of Vegetables


  • 350 gr of Riso Arborio
  • Chopped Garlic and Tarragon
  • Half a Fennel cut into cubes
  • 2 Salmon Steaks cut into strips
  • 100 gr Green Peas
  • 100 gr Spinach
  • Salt to taste
  • Boiling water
  • Grated Parmesan
  • Grated Lemon zest


Heat a non-stick pan and spray a small amount of extra virgin olive oil.

Add chopped tarragon and garlic and mix till slightly brown.

Add the fennel cubes and the washed rice. Mix well and add some hot water.

Cover and cook for about 10 minutes.

Add the salmon strips and the green peas.

Add a little more hot water and salt to taste.

Cover and cook. Stir occasionally so the rice wont stick to the pan.

Once the rice is cooked al dente put in the chopped spinach, mix and cover for a minute till the spinach has wilted.

Mix well and transfer to a serving dish.

Garnish with grated parmesan cheese and lemon zest.


Salmon and Fennel Risotto