Couscous Risotto with Fennel and Salmon

Couscous Risotto with Fennel and Salmon

3.9 28 ratings

Prep. 15min

Total 35min

6 portions

Ingredients

Parmesan cheese cut into pieces
2 ½ oz
leeks sliced in half moons (¼ in)
5 oz
fennel sliced in half moons (¼ in), reserve fronds to garnish
5 oz
extra virgin olive oil
1 oz
dry white wine
2 oz
Israeli couscous
9 oz
salt to taste
1 tsp
vegetable stock
18 oz
fresh salmon fillets, skinless boneless, cubed
12 oz
unsalted butter
1 oz
lemon cut in wedges
1
cracked black pepper to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 873 mg

Protein 22 g

Calories 1611 kJ / 385 kcal

Fat 15 g

Fiber 3 g

Saturated fat 6 g

Carbohydrates 40 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Alternative Risottos 10 Recipes
United States

You might also like...

Sweet Corn Risotto with Grilled Zucchini

30min

Shrimp and Green Pea Pasta

40min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55min

Mushroom Fettuccini

40min

Grilled Corn Salad with Cilantro Vinaigrette

25min

Lemon Caper Salmon with Ribbon Squash

35min

Turkey and Wild Rice Stuffed Peppers

1 h 45min

Chicken and Farro Harvest Salad

1 h 45min

Orange Garlic Chicken with Rice

50min

Rosemary Polenta with Mushrooms

1 h 40min

Pasta Primavera

50min

Steamed Eggplant and Ricotta Lasagna

1 h 25min