dinner
Salmon & Asparagus Risotto
Salmon and asparagus together in risotto is a beautiful spring dinner; the asparagus adds freshness and crunch that contrasts the creamy rice.
10 min prep · 25 min cook · 35 min in total · serves 2
What you need
- 2 salmon fillets, baked then flaked
- 200g Arborio rice
- 1 bunch asparagus, tips removed and stems chopped
- 850ml hot vegetable or fish stock
- 1 onion, finely diced
- 2 garlic cloves
- 100ml dry white wine
- 40g Parmesan
- Butter, olive oil, lemon zest
What to do
- 1Soften onion and garlic; toast rice 1 min; add wine.
- 2Add stock ladle by ladle over 18 min, stirring.
- 3Stir in asparagus in last 5 min.
- 4Add butter and Parmesan; fold in salmon gently.
- 5Finish with lemon zest.
