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Main mealBalancedFish & seafood€€

Creamy Risotto with Fennel, Smoked Trout and Fresh Dill

Name: Creamy Risotto with Fennel, Smoked Trout and Fresh Dill
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 160 g ARBORIO RICE, ARBORIO; 150 g SMOKED TROUT MEAT; 1 medium Fennel, bulb, raw; 700 ml Soup, SWANSON, vegetable broth; 1 piece Shallots, bulb, peeled, root removed, raw; 50 ml Alcoholic beverage, wine, table, white; 1 tbsp Oil, olive, extra virgin; 10 g Butter, stick, unsalted; 20 g Cheese, parmesan, grated; 1 tsp Horseradish, prepared; 0.5 piece Lemon peel, raw; 0.5 bunch Dill weed, fresh; Salt, table, iodized

Risotto with fennel and smoked trout is a refined dish that combines the crunchy texture of fennel with the rich smoky flavor of trout and the freshness of lemon.

Prep time15 min

Cook time25 min

Total time40 min

Servings2

Recipe

ARBORIO RICE, ARBORIO160 gSMOKED TROUT MEAT150 gFennel, bulb, raw1 mediumSoup, SWANSON, vegetable broth700 mlShallots, bulb, peeled, root removed, raw1 pieceAlcoholic beverage, wine, table, white50 mlOil, olive, extra virgin1 tbspButter, stick, unsalted10 gCheese, parmesan, grated20 gHorseradish, prepared1 tspLemon peel, raw0.5 pieceDill weed, fresh0.5 bunchSalt, table, iodized

Wide, thick-bottomed panSaucepan for the stockWooden spoonGrater

Per servingTotal

Calories:616.4 kcal1232.7 kcal

Protein:28.1 g56.1 g

Carbohydrates:78 g155.9 g

Fiber:4.3 g8.6 g

Water:493.7 ml987.3 ml

Fat:19.1 g38.1 g

Micronutrients

Sugar:7.8 g15.6 g

Saturated fat:6.8 g13.5 g

Cholesterol:71.9 mg143.7 mg

Sodium:1804.8 mg3609.5 mg

Potassium:1018.6 mg2037.2 mg

Calcium:209.1 mg418.1 mg

Iron:2.2 mg4.3 mg

Magnesium:35.4 mg70.8 mg

Zinc:0.9 mg1.8 mg

Phosphorus:150.1 mg300.2 mg

Vitamin C:22.3 mg44.6 mg

Vitamin A:185.2 µg370.3 µg

Vitamin D:0.1 µg0.1 µg

Vitamin B12:0.2 µg0.3 µg

Instructions

1Clean the fennel, saving the fronds for garnish. Cut the bulb into very fine cubes, setting aside a few thin slices for the final garnish. Finely chop the shallot.
2In a pan, sauté the shallot and chopped fennel in olive oil until softened (about 5 minutes). Add the rice and toast it for 2 minutes, until the edges of the grains become translucent.
3Pour in the white wine and cook until the alcohol evaporates and the rice absorbs the liquid.
4Begin gradually adding the hot stock, one ladle at a time. Stir the rice slowly throughout cooking. Add a new ladle only once the previous one has been absorbed.
5While the rice is cooking, break the smoked trout into larger pieces (flakes) using a fork. Finely chop the dill.
6Once the rice is "al dente" (after about 18 minutes), remove the pan from the heat. Stir in the cold butter, parmesan, lemon zest, chopped dill, and horseradish. Gently fold in half of the smoked trout.
7Divide the risotto among plates. Arrange the remaining pieces of trout, fennel slices, and fennel fronds on top. Serve immediately.

Nutritional benefits

Thanks to the high content of omega-3 fatty acids from the smoked trout and fiber from the fennel, this meal supports normal heart function and healthy digestion.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.