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Home Risotto met asperges en zalm

Risotto met asperges en zalm

Recipes Gluten-free Main Dishes Italian

I'll give it away right away; this risotto was the very first one I ever made. I ate risotto before, of course, but it seemed so difficult to make. Fortunately, this recipe dispelled that myth, because making risotto really isn't difficult. But delicious! Because there are a lot of vegetables and fresh salmon in it, it is also a pretty healthy recipe.

Recipe

Risotto with asparagus and salmon

This gluten-free risotto recipe with asparagus and salmon is always to your liking. Together with mushrooms and spring onion, it's to die for!

Course	Main course
Kitchen	Italian
Servings	2 people

Preparation time

Preparation time	30 min
Total	30 min

Equipment

Large wok pan or sauté pan

Ingredients

200 grams of risotto rice
250 grams of mushrooms
200 grams green or young asparagus whole or in pieces
180 grams salmon fillet in pieces
2 spring onions cut finely
1 clove of garlic finely chopped
1 shallot chopped
700 milliliters of water
4 tablespoons broth
1 handful of fresh herbs

Risotto with asparagus and salmon

How to make risotto with asparagus and salmon?

Bring the water to the boil kook and add the broth. Then the heat may be low, the broth should be hot but does not have to boil.

In a large wok first fry the mushrooms with the chopped shallot, garlic and asparagus and later fry briefly the salmon pieces. These do not have to be fully cooked, fry briefly and then put the contents of the pan on a plate.

Put some oil back into the pan and add the risotto rice. Fry for a few minutes.

Add some of the stock until the rice is well covered with water. Bring this to the boil kook. When the rice has absorbed almost all the liquid, add some more broth and continue this way until all the broth has been absorbed.

Add the plate with the vegetables and salmon to the risotto and stir well. Finally, add the spring onions and fresh herbs.

Enjoy your rice dish on behalf of Cookinglife!

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This dish is ideal to prepare when you get people with celiac disease or if you just want to make a healthy risotto. Whoever the guests are, with this gluten -free recipe you make an impression anyway. In addition, it also looks nice. The colors of the salmon and the asparagus stand out nicely against the white risotto rice. With some fresh herbs you finish it all the way. So what are you waiting for? Try this risotto with asparagus, mushroom, salmon and spring onion!

Did you know that there is an age -old legend about the origin of risotto. The story is about the student Glasmaker Valerius di Flandria. He worked in 1975 on the stained glass windows of the Dom in Milan. To give this glass a nice yellow color, he added the spice saffron. His colleagues were only too happy to make jokes about this. But because of this he came up with the idea of also coloring rice with saffron and that is how risotto was created. Thank you Valerius!

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