An easy balance between fresh and indulgent, this creamy, no-stir risotto is both nourishing and moreish. Hot-smoked salmon adds protein and flavour while fragrant dill and lemon brighten the warming rice for an elevated midweek dinner that's ideal for sharing with others.
Preheat oven to 180°C fan-forced. Peel and thinly slice eschalot. Trim and finely chop fennel bulb, discarding fronds.
Heat oil in a large, heavy-based ovenproof saucepan with a lid over medium heat. Add eschalot and fennel and cook for 5–6 minutes or until softened.
Add rice, stirring constantly, for 30 seconds or until well coated and lightly toasted.
Dissolve stock cube in 560ml (2¼ cups) boiling water, add to pan and bring to the boil. Cover with lid and transfer to the oven for 20 minutes or until most of the liquid has been absorbed and rice is tender.
Remove risotto from oven. Remove lid and stir through spinach, 40ml (2 tablespoons) hot water, butter and parmesan. Replace lid and allow to steam for 2 minutes or until spinach has wilted.
Flake salmon, discarding skin. Pick dill sprigs from their stems. Juice ¼ lemon and stir through risotto with salmon, salt and pepper. Cut remaining lemon into wedges. Divide risotto between bowls and top with dill sprigs. Serve with lemon wedges.