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🍽️ Asparagus Risotto with Steamed Salmon

840 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• green asparagus 500 g
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• lemons 1 pc.
• salt pinch
• pepper, black ground pinch
• Parmesan 100 g
• butter 40 g
• risotto rice 300 g
• white wine, dry 100 ml
• vegetable broth 900 ml
• dill, fresh 10 g

Instructions

1. 1. Thaw the salmon overnight in the refrigerator.
2. 2. Wash the green asparagus, peel the bottom third, and snap off the woody ends.
3. 3. Halve and peel the onion.
4. 4. Peel the garlic.
5. 5. Wash the lemon, grate about 1 teaspoon of zest, and squeeze out the juice.
6. 6. Wash the salmon, pat it dry, and season with salt, pepper, and 1 teaspoon of lemon juice.
7. 7. Place the salmon in the deep steaming insert and close it.
8. 8. Put the Parmesan into the mixing bowl and chop it for 10 seconds at speed 10.
9. 9. Then transfer the Parmesan into a bowl.
10. 10. Put the onion and garlic into the mixing bowl and chop them for 4 seconds at speed 8.
11. 11. Add 20 g of butter and sweat the mixture for 3 minutes at 100 °C on speed 8.
12. 12. Add the rice and simmer for 3 minutes at 100 °C on speed 1 (without the measuring cup).
13. 13. Deglaze with wine, vegetable broth, lemon zest, salt, and pepper.
14. 14. Close with the deep steaming insert and steam for 15 minutes.
15. 15. Then add 20 g of butter, Parmesan, and asparagus, and steam for another 5 minutes.
16. 16. Meanwhile, wash the dill, shake it dry, and chop it finely.
17. 17. Plate the asparagus risotto and salmon, sprinkle with dill, and serve.

Nutrition per serving

• kcal: 840
• Protein: 45 g · Fett/Fat: 29 g · Carbs: 98 g