The Good Table At Home: Smoked Salmon and Asparagus Risotto
by Kelly Knight, Marketing Manager for The Good Table
In the Kitchen
When spring rolls around, I always look forward to asparagus season. There’s something so nice about the green, fresh quality of asparagus, and I love adding it to frittatas, soups, stir-frys, and other dishes. The one we’re sharing today was inspired by Colleen, Melinda’s wife, who made it without a recipe the other night for dinner. I am not nearly as adept a cook, so I’m adapting this recipe from The Healthy Foodie.
A note on the salmon: Colleen sourced hers from local purveyor Pinoli Farmhouse Kitchen. Check them out if you’d like.
Image courtesy of The Healthy Foodie
Smoked Salmon and Asparagus Risotto
by The Healthy Foodie
INGREDIENTS
2-3 tbsp extra-virgin olive oil
2 shallots, finely chopped
1-1/2 cup Arborio rice
3 cups chicken broth
3 cups water
1/2 cup dry white wine or vermouth
1/2 cup grated fresh Parmesan cheese
5.3 oz smoked salmon, chopped, (plus more to garnish)
8.8 oz asparagus, cut into 1-1/2" pieces
INSTRUCTIONS
In a medium saucepan, warm the chicken broth and water over medium heat.
Heat the olive oil in a large skillet or saute pan set over medium heat; add the shallots and cook to soften, about 1 minute. Add the rice, stir to coat with oil and toast slightly, about 2 minutes. When the rice has taken on a pale, golden color, add about 1/2 cup of broth to the rice and stir constantly until the broth is absorbed. Continue adding broth, about 1/2 cup at a time, stirring continuously until the liquid is completely absorbed between each addition. Repeat until the rice is soft and creamy, which will take about 45 minutes.
Once the rice is cooked to your liking, stir in asparagus, add white wine or vermouth and cook, stirring constantly, until the asparagus is cooked to your liking.
Stir in Parmesan and smoked salmon; season with salt and pepper to taste and serve without delay.
Garnish with more smoked salmon, asparagus tips and grated Parmesan cheese, if desired.