Risotto with Asparagus Cream and Smoked Salmon

Name: Risotto with Asparagus Cream and Smoked Salmon
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 5.3 oz asparagus (about 150 g); 1 shallot; Extra virgin olive oil; Salt; Black pepper; About 2 cups vegetable broth (about 500 ml); 1/4 cup dry white wine (about 60 ml); 5.6 oz Carnaroli rice (about 160 g); Grated Parmesan cheese, to taste; 1.8 oz smoked salmon (about 50 g)

Michelle🍁🌻 @fioccodisale

La Spezia

Today for lunch: risotto with asparagus cream and smoked salmon! A tasty idea that's also pretty quick to make.

Michelle🍁🌻 @fioccodisale

La Spezia

Today for lunch: risotto with asparagus cream and smoked salmon! A tasty idea that's also pretty quick to make.

Saved

Ingredients

About 40 minutes

Serves 2 servings

5.3 ozasparagus (about 150 g)
1shallot
Extra virgin olive oil
Salt
Black pepper
About 2 cups vegetable broth (about 500 ml)
1/4 cupdry white wine (about 60 ml)
5.6 ozCarnaroli rice (about 160 g)
Grated Parmesan cheese, to taste
1.8 ozsmoked salmon (about 50 g)

Saved

Steps

About 40 minutes

1

First, wash and dice the asparagus, setting aside the tips.
2

In a nonstick skillet, sauté half the shallot with a drizzle of olive oil, the diced asparagus, a pinch of salt, and pepper. Cover and cook until the asparagus is tender.
3

Once cooked, blend the asparagus mixture with an immersion blender until smooth. Set aside.
4

In the same skillet, add another drizzle of olive oil and sauté the remaining half of the shallot. Add the rice and toast for a few minutes. Deglaze with the white wine.
5

Pour in the broth and cook the rice over medium heat. Add the asparagus tips and more broth as the rice absorbs it, continuing until the rice is cooked.
6

When the rice is almost done, stir in the asparagus cream and the smoked salmon, cut into pieces.
7

Stir in grated Parmesan cheese for a few minutes until everything is well combined. Remove from heat and serve.