In spite of my Italian origins, I almost never eat pasta or risotto. But sometimes I really have that carbs craving..and Sunday is just the perfect day to give myself a nice treat.
This is a RISOTTO WITH GREEN ASPERGES AND SALMON. Super tasty!
InstaRecipe (2 servings)
In a pan, add 6 tbs of olive oil, 1 chopped shallot and 1 garlic clove and cook until golden colored. Then, add 200gr of green asperges (heads removed) and let them brown a little bit. Next, add 150gr rice for risotto (I used the Arborio type) and toast it for a few minutes.
Now, it’s time to cook the rice with the vegetable stock (made of 1 water + 1 cube of vegetable bouillon). Add 1 cup of stock at time and stir gently while the risotto absorbs the stock. Keep adding the vegetable stock and stiring, while cooking the risotto (about 15-20 minutes). When it’s about 5/7 minutes left, add the asperges heads and 200gr of diced salmon; season with black pepper and parsley to taste. Last, add some parmesan cheese and stir with a wooden spoon until creamy.