Creamy smoked salmon risotto with asparagus and sugar snap peas. Finished with lemon, parmesan and a sprinkling of fresh herbs. Hello Spring!
Course Main Course
Cuisine Italian
Keyword asparagus risotto, smoked salmon risotto, spring risotto
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Servings 4servings
Calories 607kcal
Author Kelly Wildenhaus | the hungry bluebird
Ingredients
2tbsp olive oil
½lbasparagus, tips and tender part of stalks cut into disks
6ozsugar snap peas, cut in half diagonally
Kosher salt and pepper
2tbspbutter
1-2shallots, finely chopped (about ¼ cup)
2small cloves garlic, finely chopped
1½cupsArborio rice, or other Italian risotto rice
½cupdry white wine
4-6cupschicken stock, preferably homemade
½lemon, juiced
¼cup grated Parmesan
6-8ozsmoked salmon, flaked, room temperature
Chopped herbs for garnish, such as dill, mint and parsley
Optional: pea shoots or microgreens
Instructions
Heat chicken stock in a sauce pan and keep at low simmer on stove.
Heat olive oil in a skillet and sauté asparagus and sugar snap peas with a pinch of slat until just crisp-tender, about 3 to 5 minutes. Set aside.
In heavy-bottomed Dutch oven or pot, melt butter over medium-high heat and sauté shallots and garlic, with a pinch of salt, until slightly softened, about 2 minutes. Add rice, stir to coat thoroughly and lightly toast for a couple minutes.
Add wine and stir, scraping up any browned bits, and simmer until wine is almost completely absorbed by the rice. Adjust heat to medium.
Add 1 - 2 ladles, about a ½ cup, of hot stock to the pot and stir constantly, allowing the rice to to almost fully absorb the stock before adding more, and repeat with 1 - 2 more ladles of stock. Keep adding stock and stirring, until rice is tender and creamy but still firm to the bite/chewy, about 20 - 25 minutes.
Remove from heat. Stir in lemon juice, a small knob of butter and Parmesan, season with salt and pepper. Stir in the sautéed vegetables and then gently fold in the salmon. If risotto seems to firm, stir in another ladle or two of hot stock.
Serve immediately with a sprinkling of fresh dill, mint and parsley. Enjoy!
Notes
You can swap out the sugar snaps for peas, or omit if you want. See what looks good at the market!
I've heard risotto is done when you run a wooden spoon through it and it slowly creeps back, like lava. I rely on tasting it, not that method! Although, it is by sight and feel if it gets too firm. Just add a little more stock.
Use a wooden spoon to do all your stirring ~ a metal spoon is too harsh and will actually break the rice.