Risotto with salmon,
fennel root and lemon

Energy

Preparation

Soak the crocus fibers in the wine for 10 ‘.

In a deep frying pan, sauté the onion and the fennel with the olive oil for 2′, add the garlic clove and mix the rice with a wooden spoon for about 1 minute.

Add the wine and as soon as it evaporates, start to add broth to the rice in small quantities.

Each time we wait for the rice to “suck” the liquids in order to continue and stir constantly with a wooden spoon.

Add salt, pepper and when the risotto boils, remove the pan from the heat.

Add the butter, the grated pecorino, the parsley, zest and the salmon, mix and let the risotto sit for 5’.

Serve the risotto with lemon zest, parsley and black pepper.

Tips:

• You can add a chopped yellow pepper to the risotto
• Kozani crocus can be skipped, although it gives excellent taste to the risotto

Nutriton Tips

• Did you know that it is good to use rice as a legume, meaning to soak it overnight in a large amount of water so that it can eliminate most of the arsenic (carcinogenic substance) it contains.
• Kozani crocus is a nutritional treasure, as it contains many important antioxidants and it therefore has numerous healing properties.

Risotto with salmon,
fennel root and lemon

Calories

Ingredients

For the risotto
2 packs of Salmon in water Salmon Pocket TRATA
150 gr. arborio or carnaroli rice
1 onion, finely chopped
2 cloves garlic, finely chopped
1 fennel root, cut into thin slices
50ml white wine
6-7 Kozani crocus fibers
650 ml. hot vegetable broth
30 ml. olive oil
30 gr. butter
2 tbsp. pecorino
1 tbsp. parsley
1 tsp. lemon zest
Freshly ground black pepper
Salt

To serve
Lemon zest
Black pepper
1 tbsp. parsley

Preparation

Soak the crocus fibers in the wine for 10 ‘.

In a deep frying pan, sauté the onion and the fennel with the olive oil for 2′, add the garlic clove and mix the rice with a wooden spoon for about 1 minute.

Add the wine and as soon as it evaporates, start to add broth to the rice in small quantities.

Each time we wait for the rice to “suck” the liquids in order to continue and stir constantly with a wooden spoon.

Add salt, pepper and when the risotto boils, remove the pan from the heat.

Add the butter, the grated pecorino, the parsley, zest and the salmon, mix and let the risotto sit for 5’.

Serve the risotto with lemon zest, parsley and black pepper.

Tips:

• You can add a chopped yellow pepper to the risotto
• Kozani crocus can be skipped, although it gives excellent taste to the risotto

Nutrition Tips

• Did you know that it is good to use rice as a legume, meaning to soak it overnight in a large amount of water so that it can eliminate most of the arsenic (carcinogenic substance) it contains.
• Kozani crocus is a nutritional treasure, as it contains many important antioxidants and it therefore has numerous healing properties.
• •