Asparagus and hot-smoked salmon risotto
- Published: 30 Apr 14
- Updated: 18 Mar 24
Make the most of seasonal asparagus and combine it with hot-smoked salmon in this risotto recipe, for family meals and dinner parties alike.
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Serves 4
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Hands-on time 30 min
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Ingredients
- 1 onion
- Olive oil
- 800ml chicken or vegetable stock
- 350g arborio rice
- 200ml dry white wine
- 12 asparagus spears
- 200g hot-smoked salmon
- Lemon juice
- 25g parmesan
- Small handful of chopped fresh tarragon leaves
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Method
- Finely chop the onion, then heat a little olive oil in a pan and gently fry for 5 minutes or until soft. Meanwhile, put the stock in a pan over a low heat. Add the arborio rice to the onion and cook for 2 minutes, stirring. Add the wine and stir until absorbed, then add the stock, a ladleful at a time, stirring until each ladleful has been absorbed before adding the next.
- Meanwhile bring a pan of water to the boil. Trim the asparagus, blanch in the water for 2 minutes, then drain and refresh under cold water. Slice the stems into 3cm lengths, keeping the tips whole. Flake the salmon and set aside.
- Once the rice is just cooked, stir in the asparagus, salmon and a good squeeze of lemon juice. Grate in the parmesan and add a small handful of the tarragon leaves. Season well and serve.
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- Recipe from May 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 567kcals
- Fat
- 13.9g (3.1g saturated)
- Protein
- 27.6g
- Carbohydrates
- 71g (3g sugars)
- Fibre
- 1.9g
- Salt
- 1.2g
delicious. tips
Use smoked pancetta instead of the hot-smoked salmon, or serve this with soft-boiled quail eggs.
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[…] 1. Asparagus & Hot Smoked Salmon Risotto RECIPE […]
Easy and delicious.