I fortuitously stumbled across this recipe when I was having a craving for seafood but needed to serve the meal I was planning to someone who couldn’t eat shellfish. The dish has the perfect creamy texture and the asparagus and salmon provide the perfect pops of flavor. It’s great comfort food but is also unique and fancy enough to impress your friends and family the next time you’re cooking for them.
- 1 cup arborio rice
- 1 cup salmon, cut into cubes
- 1 cup asparagus, cut into 1 inch pieces (and sliced in half lengthwise if stems are very thick)
- 1 small onion, diced
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 cup white wine
- 3 and 3/4 cups chicken stock
- zest of 1 lemon
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon salt
1. Place chicken stock in a large pot and bring to a boil.
2. Melt olive oil and butter in a large saucepan over low-medium heat. Add the onions and let them sweat without browning (about 3 minutes).
3. Add the rice and let is toast for 2-3 minutes while stirring. Mix in the wine and let it cook until wine has mostly evaporated.
4. Begin adding the stock to the rice mixture 1 cup at a time. Every time you add a cup, wait until the liquid has mostly been soaked in before adding the next cup. Continue this process for a little over 15 minutes. By that time you will have added all the chicken stock.
5. Stir in the cheese. Sprinkle salt over the salmon and asparagus and add them to the rice mixture. Add lemon zest and stir through.
6. Place cover on the pot, turn the heat to low and allow to cook for 5 minutes. When time has elapsed check to see if salmon and asparagus are at desired tenderness. If not replace lid and allow to cook longer while checking frequently. You may also turn off heat and let it sit.
Note: Cooking times may very depending on the heat you use so check frequently and be prepared to adjust accordingly.
This was my first experiment with risotto and I will definitely be trying it again because the dish was absolutely divine. I hope you enjoy!