Smoked salmon and asparagus risotto

Name: Smoked salmon and asparagus risotto
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 - 4
Ingredients: 1 tbsp. vegetable oil; 1 large onion, finely chopped; 300 g Riso Gallo 3 Grains Rice (£2.09, Morrisons), or use a mixture of 150g risotto rice and 200g quinoa; 1 L hot fish or chicken stock; 125 g fine asparagus, roughly chopped; 100 g natural quark, alternatively use light cream cheese or half fat crème fraîche; 300 g hot smoked salmon; 1 Finely grated zest and juice of 1 lemon; 2 tbsp. fresh chives, roughly chopped

Using a blend of grains not only adds wholegrain goodness, but texture and flavour, too. Naturally fat-free quark gives the dish extra creaminess.

By The GH Kitchen TeamUpdated: 17 April 2023

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Asparagus season runs from April through to June in the UK (although that season is getting longer). Whilst you can get it in most supermarkets all year round, it will always be at its best when in season.

The freshness of the asparagus cuts through the richness of the hot smoked salmon, creating a deliciously balanced dish. Not made in the traditional way, this risotto boils the rice, which makes it a quicker and more hands-off version.

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Yields:

4 - 4

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Cal/Serv:

491

Ingredients

1 Tbsp. vegetable oil
1 large onion, finely chopped
300 g Riso Gallo 3 Grains Rice (£2.09, Morrisons), or use a mixture of 150g risotto rice and 200g quinoa
1 l hot fish or chicken stock
125 g fine asparagus, roughly chopped
100 g natural quark, alternatively use light cream cheese or half fat crème fraîche
300 g hot smoked salmon
1 Finely grated zest and juice of 1 lemon
2 Tbsp. fresh chives, roughly chopped

Directions

1. Step 1
  Heat the oil in a large pan over medium heat and fry the onion until soft, about 8min. Add the rice and stock and bring the mixture to boil. Turn down the heat to a gentle simmer. Cook, stirring frequently, until rice is tender and mixture thickened – about 20min.
2. Step 2
  When rice has cooked for 15min, stir through the asparagus and continue cooking, adding a little extra stock or water if it looks too thick.
3. Step 3
  Add the quark to the rice and flake in the salmon, then stir through lemon zest, juice and most of the chives. Season to taste. Serve immediately, garnished with extra chives, if you like.
  
  If you love to make risotto, try our Wild mushroom risotto recipe
  
  For a different twist on risotto, why not make these Special risotto balls
  
  Our pick of 15 of the best Italian meals

Per Serving:

Calories: 491
Fibre: 3 g
Total carbs: 63 g
Sugars: 5 g
Total fat: 9 g
Saturated fat: 2 g
Protein: 38 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time