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Asparagus and salmon risotto

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Asparagus and salmon risotto

Time: 40 minutes | People: 4

Mónica Cabas was the winner of the contest proposed in the April to June edition of Fika Magazine. Her idea is a recipe for asparagus and SJÖRAPPORT salmon risotto, a dish that presents a perfect combination of flavors and textures.

The fresh asparagus adds a touch of freshness and vegetal flavor, while the smoked salmon from the Swedish Food Market adds a salty and smoky touch that complements the whole.

Prepare your senses to enjoy every spoonful of this exquisite dish that will surprise your guests.

Ingredients

  • 1 liter of vegetable broth
  • 350 g. of carnaroli rice
  • 250 g. of fresh asparagus
  • 100 g. of smoked salmon SJÖRAPPORT
  • 1 white onion
  • 1 glass of dry white wine
  • Salt
  • 2 tablespoons of Extra Virgin Olive Oil
 

Instructions

  1. Heat the vegetable broth and keep it warm.
  2. Carefully wash the asparagus and remove the tougher base. Cut them into small pieces and set aside.
  3. In a pan with oil, add the sliced onion and fry until golden. Add the asparagus and cook over medium heat for about 5 minutes. Stir occasionally.
  4. Add the rice and toast it for a couple of minutes. Deglaze with the white wine, and once it has evaporated, add a pinch of salt and gradually add the vegetable broth until the rice is cooked.
  5. Cut the salmon into strips and add them to the risotto towards the end of cooking.
  6. Serve it hot!
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