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Finished risotto in bowl with fresh herbs.

Spring Risotto with Asparagus and Smoked Salmon

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 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 607kcal
Author Kelly Wildenhaus | the hungry bluebird


  • 2 tbsp olive oil
  • ½ lb asparagus, tips and tender part of stalks cut into disks
  • 6 oz sugar snap peas, cut in half diagonally
  • Kosher salt and pepper
  • 2 tbsp butter
  • 1-2 shallots, finely chopped (about ¼ cup)
  • 2 small cloves garlic, finely chopped
  • cups Arborio rice, or other Italian risotto rice
  • ½ cup dry white wine
  • 4-6 cups chicken stock, preferably homemade
  • ½ lemon, juiced
  • ¼ cup grated Parmesan
  • 6-8 oz smoked salmon, flaked, room temperature
  • Chopped herbs for garnish, such as dill, mint and parsley
  • Optional: pea shoots or microgreens


  • 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!


  • 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.


Calories: 607kcal | Carbohydrates: 78g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 837mg | Potassium: 663mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1167IU | Vitamin C: 37mg | Calcium: 114mg | Iron: 6mg