Risotto is one of my favorite dinner dishes. It is easy, quick and you can make so many different varieties.
I always have arborio rice at home, which saves me each time I do not have time or many ingredients to cook dinner.
I really enjoy any one-pot dishes – it’s so little work and mess with them, right? 😉
So, we just had the asparagus season in Poland and like every year I am going crazy with asparagus dishes. It sometimes goes few days in a row – I just love them! And well, the season is short so I need to enjoy it as much as possible. 🙂
Asparagus risotto is really easy and extremely delicious. And salmon just gives it a great finishing.
Hope you will enjoy 🙂
- Butter 3 tbsp
- Onion 1 medium, well chopped
- Dry white wine ⅓ cup
- Arborio rice 120g (1⅓ cup)
- Chicken broth 1,5L
- Green asparagus (around 20)
- Salmon 400g
- Saffron, pinch
- Salt, black pepper
- Lemon pepper
- Olive oil
- Heat up chicken broth and keep it hot on a side.
- Clean well asparagus and snap off the pale woody ends of the asparagus. Throw them into the broth (we won’t be using them, but they will give a great flavor to your broth).
- Cut the rest of asparagus into bite size pieces (around 1 inch/2.5cm) and keep aside.
- Heat up the oven on grill mode (if you do not have the grill mode, it can be around 190*C /374*F as well).
- In a larger pot heat up melt 2 tablespoons of butter on a medium high heat.
- Add chopped onion and fry for a minute or two until it cooks a bit.
- Add rice and fry for a minute, constantly stirring.
- Pour wine and stir until it cooks into rice.
- Lower the heat to low and add around ¾ cup of broth. Do not add the woody ends of asparagus; just leave them in the pot with the broth. If it helps, pour your broth through a little strainer.
- Stir the rice until it absorbs the broth, and then add another one.
- Cut salmon into two parts and sprinkle with salt and pepper ( I used lemon pepper). Cover your baking dish with olive oil and put salmon. Sprinkle a bit of the olive oil on the salmon as well.
- Put it to the oven and bake for around 15-20 minutes until your salmon browns a bit (not too long – we don’t want it to get dry).
- Come back to your risotto and add a pinch of saffron, mix to combine.
- Continue adding broth until rice is almost cooked (around 15 minutes).
- Add the asparagus and stir to combine.
- Add a little bit more of broth and mix.
- Add 1 tablespoon of butter, mix and cover your risotto. Turn of the heat and let it rest for a few minutes.
- Place your risotto into dishes, sprinkle with a good amount of Parmesan cheese, black pepper and salt if needed, then put your salmon on top of it. Serve.