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Recipe

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.

May 29, 2014 2:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

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

Method

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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