Fennel, Pea And Salmon Risotto

• 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

1. 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.
2. 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.
3. 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.
4. 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.

vegetable bouillon cubes, vegetable, brown onion, fennel bulb, clove garlic, arborio rice, frozen peas, red salmon, freshly grated parmesan, dill, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/20879 (may not work)