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Asparagus and salmon risotto
Time: 40 minutes | People: 4Mónica 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
- Heat the vegetable broth and keep it warm.
- Carefully wash the asparagus and remove the tougher base. Cut them into small pieces and set aside.
- 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.
- 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.
- Cut the salmon into strips and add them to the risotto towards the end of cooking.
- Serve it hot!
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