Asparagus and lemon risotto with crispy salmon

This beautiful asparagus and lemon risotto is simmered in white wine and garlic to create the creamiest, most flavoursome rice dish. Served with a piece of crispy-skin salmon, this makes a perfect dinner.

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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Asparagus and lemon risotto with crispy salmon
  • 3 cup chicken stock
  • 3 cup water
  • 30 gram butter
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 1 3/4 cup arborio rice
  • 1/2 cup dry white wine (optional)
  • 1/2 cup cream
  • 1/2 cup grated parmesan (optional)
  • 1 tablespoon olive oil
  • 4 125g salmon fillets, skin on
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • 2 lemons, finely grated zest
  • 2 tablespoon chopped parsley
  • lemon wedges, to serve


Asparagus and lemon risotto with crispy salmon
  • 1
    Bring stock and water to boil in a medium saucepan.
  • 2
    Melt butter in a large saucepan on high. Saute onion and garlic for 3-4 minutes, until tender.
  • 3
    Add rice and cook, stirring, for 1 minute. Blend in wine and cook for 1-2 minutes, until almost evaporated.
  • 4
    Stir hot stock mixture into rice, 1 cup at a time, until all liquid has been absorbed and rice is tender (about 20 minutes). Remove from heat and blend in cream and parmesan. Season to taste.
  • 5
    Meanwhile, heat oil in a large frying pan on high. Cook salmon, skin side clown, for 2-3 minutes until golden and crisp. Turn and cook for 1-2 minutes until cooked to taste. Transfer to a plate.
  • 6
    Saute asparagus in same pan for 3-4 minutes until just tender. Mix through risotto, along with zest. Serve with salmon. Sprinkle with parsley and accompany with lemon wedges.

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