Saffron Risotto with Asparagus & Salmon
Impress your friends and family with this gorgeous and elegant dish of this Saffron Risotto with Asparagus & Salmon. With a few ingredients you bring a stunning dish to the table that’s simple to make and absolutely delicious. Snappy green asparagus are mixed with creamy risotto infused with saffron and topped with tender grilled salmon.
Ingredients
For the Salmon
- 10 ounces salmon fillet
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika powder
- salt & pepper
For the Risotto
- 3/4 cup Arborio rice
- 1 tablespoon butter or oil
- 1/2 onion finely chopped
- 1/4 cup white wine
- 1 3/4 cup stock vegetable or chicken
- 1/2 teaspoon saffron threads
- 1/4 cup Parmigiano Reggiano cheese grated
- salt & pepper
For the Asparagus
- 5 ounces asparagus
- salt
- 1 tablespoon parsley finely chopped
Instructions
- Soak the saffron in a little bit of hot stock for about 10 minutes.
- Add the soaked saffron with the stock about half way through the cooking process of the risotto. Risotto takes about 15-20 minutes to cook, so just before 10 minutes, add the saffron. Continue adding stock in increments and you’ll see the rice turn beautifully yellow.
- Wash the asparagus and cut them in 1-2 inch long pieces. Cook them in slightly salted water for about 2-3 minutes or cook them in a skillet in butter or oil. Drain and cool them in an ice bath, to stop the cooking process.
- Add the asparagus to the risotto and slowly warm the asparagus in the rice.
- Add the grated Parmigiano Reggiano cheese and mix. Taste and add salt & pepper if needed.
- When the salmon is done and the saffron risotto with asparagus is warm, serve the entire salmon on top of the saffron risotto. (NOTE 2)
Notes
- My how to make risotto post.
- Alternatively, you can serve the salmon in pieces atop the risotto.
Nutrition
Calories: 634kcalCarbohydrates: 69gProtein: 40gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gSodium: 1137mgFiber: 4gSugar: 5g