Asparagus Risotto with Salmon Trout
Asparagus risotto with salmon trout is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g white asparagus
- 3 shallots
- 2 tbsp olive oil
- 160 g Arborio rice
- 800 ml vegetable broth (instant)
- 200 ml dry white wine
- 600 g salmon trout fillet (4 fillets; skinless)
- Salt
- Pepper (freshly ground)
- juice of one lemon
- 4 tsp breadcrumbs
- 80 g Butter
- 80 g freshly grated Parmesan cheese
- herbs for garnish
Instructions
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1.
Wash, peel, trim the ends of the asparagus and cook in boiling salted water for about 15 minutes until just tender. Remove, shock in cold water and drain.
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2.
Peel and chop the shallots. Heat oil in a pot, sauté the shallots until translucent. Add the rice and stir for 1-2 minutes. Stir in one-quarter of the broth and wine. Cook the risotto over low heat for about 25 minutes until al dente, gradually adding the remaining broth and wine.
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3.
Meanwhile slice the fish fillets into thin pieces, lightly season with salt and pepper, place them in a baking dish, drizzle with 3 tbsp lemon juice and sprinkle with breadcrumbs. Dot half the butter on top. Cut the asparagus into bite-sized pieces. Five minutes before the end of cooking, stir in the remaining butter and Parmesan into the risotto, season with about 2 tbsp lemon juice, salt and pepper, and fold in the asparagus. Grill the fish slices under a hot oven grill on the second rack from above for 2-3 minutes. Serve the asparagus risotto with the grilled trout and garnish with herbs.
