Fennel, Pea And Salmon Risotto - cooking recipe

Ingredients

2 None vegetable bouillon cubes, crumbled
1 tbsp vegetable or olive oil
1 None small brown onion, finely chopped
1 None medium fennel bulb, thinly sliced
2 clove garlic, crushed
1 cup arborio rice
2/3 cup frozen peas
14-15 oz can red salmon, drained, flaked
1/4 cup freshly grated parmesan
2 tbsp roughly chopped dill
None None Mixed salad, to serve

Preparation

Place bouillon and 6 cups water in a medium saucepan over high heat; bring to a boil. Reduce heat to low, cover and keep hot.
Heat oil in a large heavy-based saucepan over moderate heat. Add onion, fennel and garlic; cook and stir for 5 minutes or until onion is soft. Add rice; stir for 1 minute or until grains are well coated.
Gradually add a ladle (about 1/2 cup) of the hot stock to rice mixture, stirring constantly until all liquid is absorbed. Continue to add stock, 1 ladle at a time, stirring constantly until all liquid is absorbed before adding more. This will take about 20 minutes.
When adding last cup of stock, add peas and salmon; stir gently until liquid is absorbed. Rice should be tender but still firm to the bite. Remove from heat. Gently stir in parmesan; sprinkle with dill. Serve with salad.