Smoked Salmon Asparagus Risotto
recipe

A delightful spring twist on the classic Italian dish, combining the flavor of smoked salmon with the deliciousness of asparagus. This dish is a perfect choice for a spring dinner!
Preparation Time: 30-60 min
Serving Size: 4 servings

Ingredients:

- 300 g risotto rice
- 1 l vegetable or fish broth
- 200 g smoked salmon
- 250 g fresh asparagus
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- Juice of 1 lemon
- 2 tbsp olive oil
- 100 g grated Parmesan cheese
- 1 tbsp curry powder
- 2 tbsp chopped chives
- Salt and black pepper to taste

Instructions:

1. Peel and finely chop the onion and garlic. Rinse and cut the asparagus into 2-3 cm pieces.
2. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for a few minutes until softened.
3. Add the risotto rice and cook for a few minutes until the rice is slightly translucent.
4. Pour in the white wine and stir until it is almost completely absorbed by the rice.
5. Add the hot broth one ladle at a time, stirring continuously. Add the next ladle only when the previous one has been absorbed.
6. About 10 minutes in, add the asparagus pieces and curry to the rice. Continue adding broth and stirring.
7. Once the rice is al dente and creamy, remove the pot from heat. Stir in lemon juice, smoked salmon, Parmesan cheese, and chives. Season with salt and black pepper.
8. Let the risotto rest for a moment before serving. Serve warm.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 20 g
- Carbohydrates: 60 g
- Fat: 15 g
- Fiber: 3 g

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