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🍽️ Creamy Risotto with Salmon and Asparagus

630 kcal · 30 min · 4 servings

Ingredients

• 6 shallots
• 6 tbsp olive oil
• 300 g risotto rice
• 100 ml white wine
• salt
• pepper (from the mill)
• 3 bay leaves
• 650 ml vegetable broth
• 400 g white asparagus
• 200 g baby spinach
• 320 g salmon fillet (4 thin slices of 80 g each)
• 50 ml whipping cream

Instructions

1. 1. Peel the shallots and cut them into fine cubes.
2. 2. Heat 3 tablespoons of olive oil in a pot.
3. 3. Sauté the shallot cubes until they are translucent.
4. 4. Add the risotto rice and briefly sweat it while stirring.
5. 5. Deglaze the rice with white wine.
6. 6. Keep stirring until the rice has completely absorbed the wine.
7. 7. Season the mixture with salt, pepper, and bay leaf.
8. 8. Pour in vegetable broth until it stands about one finger's width above the rice.
9. 9. Let the risotto simmer on low heat for approx. 25 minutes.
10. 10. Stir frequently during this time.
11. 11. Occasionally compensate for liquid loss with a little more vegetable broth.
12. 12. The cooking time is finished when the rice has absorbed most of the liquid.
13. 13. Peel the asparagus in the meantime.
14. 14. Trim the bottom ends of the asparagus by approx. 2 cm.
15. 15. Cut the asparagus into pieces approx. 3 cm long.
16. 16. Bring salted water to a boil in a pot.
17. 17. Cook the asparagus pieces in it for 8 to 10 minutes.
18. 18. Let the asparagus drain well afterwards.
19. 19. Wash the baby spinach and let it drain in a sieve.
20. 20. Wash the salmon and pat it dry with kitchen paper.
21. 21. Heat the remaining olive oil in a frying pan.
22. 22. Fry the salmon on both sides for 2 to 3 minutes each.
23. 23. Season the salmon with salt and pepper while frying.
24. 24. Stir the asparagus, cream, and baby spinach into the risotto.
25. 25. Let the ingredients heat up in the risotto for approx. 2 minutes.
26. 26. Finally, adjust the risotto to taste with salt and pepper.
27. 27. Plate the risotto in deep bowls.
28. 28. Flake the salmon with a fork.
29. 29. Distribute the flaked salmon over the risotto.

Nutrition per serving

• kcal: 630
• Protein: 26 g · Fett/Fat: 29 g · Carbs: 62 g