Wholemeal Salmon Risotto

For the whole grain salmon risotto, bring the soup to a boil, simmer both types of rice in it for 35 min with the lid closed on low heat.

Add the fennel, stir and cook for another 10 min.

Add sour cream, boil again and season with salt and pepper.

Cut salmon into cubes and add, stir gently and cook on low heat for another 5 min.

Finely chop the dill, sprinkle on top and serve the wholemeal salmon risotto!

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