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  • Smoked Salmon and Asparagus Risotto

    1 vote
    Smoked Salmon and Asparagus Risotto
    Prep: 15 min Cook: 45 min Servings: 3
    by Kate van Hilst
    4 recipes
    >
    Perfect for a romantic dinner for two.

    Ingredients

    • 3 cups fish stock
    • 200g smoked salmon, sliced
    • 1 cup aborio rice
    • 1/2 cup sparkling white wine
    • 1 Tsp butter
    • 1 Tsp olive oil
    • 1 bunch asparagus, chopped into inch long pieces
    • 1/2 red onion, finely diced
    • 1 Tsp sour cream
    • 1/3 cup grated parmesan
    • 1/3 bunch fresh dill, chopped
    • 1/2 lemon, zested
    • pinch of ground pepper
    • Shaved parmesan, fresh dill and lemon wedges to serve

    Directions

    1. Simmer asparagus for a minute or two before plunging into cold water, draining and setting aside.
    2. In a medium saucepan, heat the fish stock and keep at temperature.
    3. In a large saucepan, heat the oil and butter and saute the onions until translucent. Add the rice and stir to coat, cooking until the rice has a translucent glow.
    4. Add the wine and continue to stir until wine is absorbed. Reduce heat to medium.
    5. Add the hot stock a ladle at a time continuing to stir until all stock has been absorbed and rice is tender (around 45 minutes).
    6. Stir in sour cream and parmesan.
    7. Fold in the dill, lemon zest, smoked salmon and asparagus. Season with pepper.
    8. Divide into bowls and serve with shaved parmesan, fresh dill and a wedge of lemon.

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    Comments

    • Micheline
      Micheline
      This recipe looks delicioussssssssssssss. Can't wait to try it. Thanks for sharing.

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