Fish

Salmon and Asparagus Risotto takes 10 minutes to prepare.

Salmon and Asparagus Risotto takes 45 minutes to cook.

Salmon and Asparagus Risotto makes 5 servings.

The ingredients for Salmon and Asparagus Risotto are:

1 medium onion, diced (a little more than 1 cup)
4 tablespoons butter
1 lemon
1 cup arborio rice
2 cups chicken broth
2 cups water
8 to 12 spears cooked asparagus, cut into 1-inch lengths
8 ounces salmon filet, skin and bones removed and cut into 1-inch pieces
3/4 cup grated parmesan cheese
Extra parmesan to garnish each dish

Here is how you make Salmon and Asparagus Risotto:

1) Stew the onion in butter over medium heat until soft, then zest the lemon and stir it with the onion. 2) Stir in the rice to coat all the grains of rice with butter. 3) Start adding broth 1/2 cup at a time. Adjust the heat so the broth just simmers. The broth will reduce and thicken into a sort of gravy. Every time that happens, add another half cup, then add the water half a cup at a time. Stir frequently and continue until the rice is just about done. Meanwhile, squeeze the lemon and add a couple tablespoons along with some broth. (Save the last bit of lemon juice to season the dish with at the end.) 3a) Cut the asparagus and salmon into 1-inch pieces. 4) When the rice is just a tad underdone, stir in the parmesan cheese. Season with salt, pepper, and lemon juice. Let it get piping hot, then... 5) Take the pan off the heat and stir in the asparagus and salmon. Cover the pot and let it sit for 5 minutes. By then the salmon is usually cooked, but it may need a minute more. Serve with grated or shaved parmesan over the top. (Don't stir very much or you'll break up the fish.) Number of Servings: 5Recipe submitted by SparkPeople user ALLIECAT6708.

The nutritional information for Salmon and Asparagus Risotto is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 373.6

• Total Fat: 20.4 g
• Cholesterol: 71.1 mg
• Sodium: 1,049.3 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 1.2 g
• Protein: 29.9 g