Salmon and Fennel Risotto

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    527
based on 54 ratings

Hot smoked salmon is a great ingredient to add to risotto, the flavour works well with the fennel and dill in this creamy dish, perfect for a midweek meal or when cooking for friends.

recipe updated 9 Jan 2024

Ingredients

  • Risotto rice icon
    Risotto rice
    300 g
  • Garlic clove icon
    Garlic clove
    2
  • Shallot icon
    Shallot
    75 g
  • Fennel bulb icon
    Fennel bulb
    1
  • White wine icon
    White wine
    100 g
  • Vegetable stock icon
    Vegetable stock
    600 g
  • Hot smoked salmon icon
    Hot smoked salmon
    270 g
  • Dill icon
    Dill
    3 tablespoons
  • Butter icon
    Butter
    25 g
  • Butter icon
    Butter
    1 tablespoon
  • Olive oil icon
    Olive oil
    1 ½ tablespoons
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Fresh parsley icon
    Fresh parsley
    2 sprigs

Tools

  • kCook icon kCook Multi
  • kCook icon Large serving bowl
  • kCook icon Kcook bowl

Step preview

  1. Fit thin slicing disc (4) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add butter and olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Then add risotto rice and garlic clove to the kCook bowl
  9. Add salt & pepper to the kCook bowl to taste
  10. Turn direct prep attachment to position 1
  11. Slice shallot and fennel bulb into the kCook bowl with direct prep attachment
  12. Turn direct prep attachment to position 2
  13. Cook with filler cap removed - 4 min, 98°C, speed 4
  14. Then add white wine to the kCook bowl
  15. Cook with filler cap removed - 2 min, 98°C, speed 4
  16. Cook with filler cap removed - 3 min, 98°C, speed 3
  17. Then add vegetable stock to the kCook bowl
  18. Cook with filler cap removed - 4 min, 98°C, speed 4
  19. Then add hot smoked salmon and dill to the kCook bowl
  20. Season to taste
  21. Cook with filler cap removed - 5 min, 98°C, speed 4
  22. Then add butter to the kCook bowl
  23. Mix with filler cap removed - 30 sec, 62°C, speed 4
  24. Serve
  25. Garnish with fresh parsley
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