Salmon and Asparagus Risotto
Prep time
Cook time
Total time
Master the Italian art of risotto with 5 simple key steps - All it takes is 20 mins only from start to finish!
Recipe type: Main Course
Cuisine: Italian
Serves: 2
  • 2 cups vegetable stock
  • 6oz /180gr Carnaroli Rice
  • 7oz /200gr fresh salmon fillet, steamed and cut into chunks.
  • 6 stalks asparagus, woody ends snapped off, cut into chunks
  • 1 glass dry white wine
  • 1 onion, finely minced
  • 2 knobs of butter
  • a handful Parmesan cheese, finely grated
  • 2 tbsp fresh parsley, finely chopped
  • 2 tsp grated lemon zest, to serve
  • Sea salt & black pepper, freshly cracked, to taste
  1. Heat a knob of butter in a large skillet and sautée the onion for 2 minutes, until softened but not browned.
  2. Turn the heat up, add the rice and toast until translucent,, about 2 mins.
  3. Pour in the wine, and let the alcohol evaporates, stirring once or twice.
  4. Keep cooking the risotto, stirring continuously, by adding a ladle of stock when needed. Cook for about 15 min.
  5. While you cook the risotto, blanch the asparagus in a pot of lightly salted boiling water for about 3-4 mins. Drain under cool running water, pat dry and set aside.
  6. When the risotto is almost ready, stir in ⅔ of the salmon meat and the fresh chopped parsley.
  7. Take the pan off the heat and add a knob of butter and grated Parmesan in. Stir until you reach the perfect creamy consistency, gently fold the asparagus in, season to taste and allow to sit for a couple of mins.
  8. Sprinkle with freshly grated lemon zest and serve.
Recipe by The Petite Cook at