Smoked Salmon Asparagus Risotto
Ingredients
The base
-
2-3
tbsp
extra-virgin olive oil
-
2
units
shallots, finely chopped
-
1½
cups
Arborio rice
-
3
cups
chicken broth
-
3
cups
water
-
½
cup
dry white wine or vermouth
-
½
cup
grated fresh Parmesan cheese
The toppings
-
5.3
oz
smoked salmon, chopped (plus more to garnish)
-
8.8
oz
asparagus, cut into 1-½" pieces
Instructions
- Warm the chicken broth and water in a medium saucepan over medium heat.
- In a large skillet, heat olive oil and sauté shallots for about 1 minute.
- Add Arborio rice, stirring to coat and toast for about 2 minutes until golden.
- Add ½ cup of warm broth to the rice and stir until absorbed.
- Continue adding broth ½ cup at a time, stirring until fully absorbed, for about 45 minutes.
- Once the rice is creamy, stir in asparagus and add white wine or vermouth, cooking until asparagus is tender.
- Mix in Parmesan cheese and smoked salmon, seasoning with salt and pepper to taste.
- Serve immediately, garnished with additional smoked salmon, asparagus tips, and grated Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
409
Total fat
11g
Total carbohydrates
65g
Total protein
11g
Sodium
858mg
Cholesterol
8mg
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