John Myers
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Asparagus Risotto with Salmon
The perfect asparagus risotto with salmon recipe with a picture and simple step-by-step instructions.
for the risotto
- 500 g White asparagus
- 1 Onion
- 1 tbsp Olive oil
- 150 g Risotto – rice
- 2 tbsp Dry white wine
- Lemon juice
- 1 little one Bay leaf
- 0,5 Clove of garlic
- 1 disc Ginger
- 1 Stripes Untreated lemon peel
- 2 tbsp Butter
- 1 tbsp Grated Parmesan cheese
- Salt, some sugar
- Mild chili powder
- 550 ml Vegetable broth
for the salmon
- 2 Salmon fillet a 300 g
- Oil for frying
- Pepper salt
- Some flour for turning
- For the asparagus risotto, peel the asparagus and cut into pieces.
- Cook in 1 liter of water with salt and 1 tablespoon of sugar, then rinse in cold water.
- Heat 3,550 ml vegetable stock, add the asparagus peels and let it steep for 20 minutes just below the boiling point.
- Peel the onion, cut into small cubes and fry in a shallow saucepan over a mild heat in olive oil until translucent, add rice and cook until the rice grains are translucent.
- Deglaze with the white wine and a little lemon juice and let it boil down.
- Pour some asparagus stock and add the bay leaf.
- Pour hot asparagus stock over and over again, stirring frequently, and let it simmer over a mild heat until the rice grains are soft after 15 – 20 minutes but still have a bite.
- After a good 15 minutes, add the garlic, ginger and lemon zest to the risotto.
- As soon as the rice is ready, remove all the spices.
- Stir in the butter and Parmesan and season the risotto with salt and chili powder.
- Finally stir in the asparagus pieces.
- Wash the salmon fillet, pat dry and flour the skin side.
- Fry the salmon on the skin side in a pan with a little oil.
- Season with salt and pepper, turn the fillet over briefly and season too.
- Remove from the pan and serve with the risotto.
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