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Smoked salmon beetroot fennel

Smoked salmon beetroot fennel risotto

Published on October 27, 2016 | In By
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    • Prep Time
    • Minutes
    • Cook Time
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    • Yield
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Smoked salmon beetroot fennel risotto

If eating colourful food is healthy, you’ll want to eat this delicious smoked salmon beetroot and fennel risotto. It looks like a sunset on a plate, and it tastes pretty good too!

Smoked salmon beetroot fennel

Recipe Views: 10,560

A risotto the whole family will love

Ashleigh Feltham (MNutrDiet)

Safcol Premium Smoked Salmon provides delicious flavour and protein to the risotto. As a fatty fish, it is a great source of the essential fat known as omega-3 fat. This fat plays an important role in brain, heart, and artery health. As an anti-inflammatory fat, it may also help reduce the symptoms associated with rheumatoid arthritis.

Red onion is a prebiotic source meaning it helps to feed the good bacteria in your gut. Having a healthy gut is linked to improved metabolism, mental and organ health, and immune function. Extra virgin olive oil adds another healthy fat to the meal called monounsaturated fat. This fat type is linked to heart health as it positively impacts your cholesterol levels to increase ‘good’ HDL cholesterol and lower ‘bad’ LDL cholesterol and triglycerides.

Beetroots contain nitrates which have positive effects on the health of your heart as they help reduce your blood pressure, improve athletic performance, and improve and preserve blood vessel dysfunction. Fennel is a good source of vitamin A which is a fat-soluble vitamin which supports optimal immune function and keeps your eyes working well. It is also a good source of potassium which is a mineral needed to keep your blood pressure at a healthy level. Parmesan is a great addition as a stronger flavoured cheese and adds more protein to this meal as well as calcium to support strong bones and teeth. Calcium also plays an important role in keeping your muscles contracting normally. If you are stuck for inspiration for your next lunch or dinner this is a great choice.

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Recipe Rating

  • (4.9 /5)
  • 8 ratings

Ingredients

  • 3 x 95g cans Safcol Premium Smoked Salmon, drained
  • 1 medium red onion, finely diced
  • 2 tablespoons extra virgin olive oil
  • 50g butter
  • 1 cup arborio rice
  • 6 cups low salt vegetable stock
  • 1 cup dry white wine
  • sea salt and freshly ground black pepper
  • 1 medium beetroot, peeled and julienne
  • 1 small bulb fennel, finely diced
  • ¼ packed cup dill,chopped
  • ¼ cup Parmesan, finely grated

  • to decorate
  • a few dill fronds
  • Parmesan shavings

Instructions

  1. Heat the stock to a slow simmer in a small pan. In a shallow saute pan add the oil and diced red onion.
  2. Cook gently stirring occasionally on a medium heat until soft. Add the arborio rice and stir to thoroughly coat the rice grains. Turn the heat up slightly. Add the wine. Stir until almost fully evaporated. Start adding the hot stock to the rice mixture a ladle at a time, stirring regularly. As the rice absorbs the stock add more.
  3. After about 10 minutes add the beetroot and fennel. Stir adding stock until the rice is almost fully cooked and the sauce is slightly soupy.
  4. Stir in the Safcol smoked salmon and the can juices, butter Parmesan and chopped dill. Check the seasoning.
  5. Turn the heat off. Place the lid on the pan and allow to stand for 5 to 10 minutes.

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  • 8 People Rated This Recipe

  • Average Rating

  • (4.9 / 5)
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