Asparagus and Smoked Salmon Risotto

Name: Asparagus and Smoked Salmon Risotto
Total time: 2400 s
Yield: Serves 3 servings
Ingredients: 1 bunch asparagus; 1 1/2 cups Carnaroli rice (about 300 grams); 4 cups vegetable broth (about 1 liter); Salt, to taste; as needed Butter,; as needed Grated Parmesan cheese,; 1 small onion; as needed Extra-virgin olive oil,; 7 oz smoked salmon (about 200 grams)

chiara @chiara76

lombardia

I love all kinds of risotto, and today, instead of making the usual asparagus risotto, I added something extra—smoked salmon. If you like it, add it in, or you can leave it out. Really delicious!

chiara @chiara76

lombardia

I love all kinds of risotto, and today, instead of making the usual asparagus risotto, I added something extra—smoked salmon. If you like it, add it in, or you can leave it out. Really delicious!

Saved

Ingredients

40 minutes

Serves 3 servings

1 bunchasparagus
1 1/2 cupsCarnaroli rice (about 300 grams)
4 cupsvegetable broth (about 1 liter)
Salt, to taste
as neededButter,
as neededGrated Parmesan cheese,
1small onion
as neededExtra-virgin olive oil,
7 ozsmoked salmon (about 200 grams)

Saved

Steps

40 minutes

1

Chop the onion and place it in the pan where you’ll cook the rice. Add a drizzle of olive oil and sauté until translucent. Slice the asparagus into rounds, removing the tough ends and separating the tips. Blanch the tips in salted water, which you’ll use as the broth.
2

After cooking the asparagus rounds for 5 minutes, add the rice and stir well for another 5 minutes. Then add the broth and cook the rice. Five minutes before the rice is done, add the asparagus tips to the risotto.
3

Cut the smoked salmon and cook it with a little olive oil in a separate small pan.
4

When the rice is cooked, stir in butter and Parmesan cheese, and adjust the salt—remember, the salmon is already salty. If you like, you can mix the salmon into the risotto before serving, or do as I did and place it on top.
5