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Salmon and Risotto Aspargus - Perfect quick italian recipe! thepetitecook.com

Salmon and Asparagus Risotto

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
How to make a perfect risotto with 5 simple tips - All it takes is 20 minutes from start to finish!
Print Recipe


  • 2 tbsp butter
  • 1 onion finely minced
  • 180 g Carnaroli Rice
  • 1 glass dry white wine
  • 500 ml vegetable stock
  • 200 g fresh salmon fillet steamed and cut into chunks.
  • 6 stalks asparagus woody ends snapped off, cut into chunks
  • 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


  • Heat a knob of butter in a large skillet and sautée the onion for 2 minutes, until softened but not browned.
  • Turn the heat up, add the rice and toast until translucent, about 2 minutes.
  • Pour in the wine, and let the alcohol evaporates, stirring once or twice.
  • Keep cooking the risotto, stirring continuously, by adding a ladle of stock when needed, and season to taste with salt and pepper. Cook for about 15 min.
  • 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.
  • When the risotto is almost ready, stir in the salmon meat and the fresh chopped parsley.
  • Take the pan off the heat and add a knob of butter and grated Parmesan in. Stir until you reach the perfect creamy consistency, add in the asparagus.
  • Sprinkle with freshly grated lemon zest and serve.