Delicious risotto with smoked salmon and green asparagus. You can serve this as a side dish but due to the ingredients it also fits perfectly as the main course.
Ingredients for 2 pers.:
- 150 gr risotto rice
- 1 onion
- 150 ml white wine
- 300 ml vegetable stock
- 100 gr smoked salmon
- 100 gr green asparagus
- parmesan cheese
- fresh basil
- fresh parsley
- 1 lemon
How to prepare it:
Prepare 300 ml vegetable stock and place a reasonably large pan with a thick bottom on your stove.
Cut the salmon a little smaller. Now fine slice your onion and pour olive oil in your pan. Weigh the risotto to the right amount. Put your pan with olive oil on the stove and once the olive oil is hot, add the sliced onion and the salmon. Fry everything in the olive oil for 2 minutes, then add the rice immediately. Stir the rice well so that all rice grains shine from the oil. Let them take a minute to absorb the oil. Then pour the white wine. If it is good, your pan is so hot that the white wine cooks immediately. Keep stirring well all the time.
Put the green asparagus with a small layer of water (so that they are just below) on the fire. Bring them to a boil and allow to cook for 5 minutes.
If all the wine is evaporated or absorbed by the rice you slowly start to add some bouillon. Do this in different phases, not all at the same time but not too little so you have to refill every minute. I think that about 100 ml at a time is a nice amount. Continue stirring the rice so that it does not stick.
Drain the asparagus and cut the asparagus into smaller pieces. Chop the spices. Grate the skin of the lemon and add the lemon peel, some pepper to taste and the spices to the risotto. Cook the risotto until all the water is absorbed.
The risotto is ready when the moisture is absorbed so that a creamy rice substance is created without the hard core. Of course you notice this right away when you taste and there are no more hard pieces in the rice but you can also see the color of the rice, the rice is very white and is becoming a little softer in color. Once all the really white pieces are gone, the rice is good.
If all your bouillon is gone but you still feel that your risotto is not good yet, you can just add some extra water. Be careful with this and make sure you don’t add too much extra water right away. It is a bit of a sin when the rice is so wet that it floats completely away. He must remain sticky.
Add the asparagus at the last minute and warm them for another minute. Serve the risotto with freshly grated parmesan cheese over it.