Salmon and Shrimp Risotto with Asparagus Recipe

New Ways To Cook And Eat Fish Including Detailed Recipes, Shipped Right to Your Door

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New Ways To Cook And Eat Fish Including Detailed Recipes, Shipped Right to Your Door

Salmon and Shrimp Risotto with Asparagus Recipe

This rich and creamy risotto is studded with tender asparagus and filled with chunks of salmon and shrimp. It's an ideal meal for a special occasion or a quick and easy weeknight dinner.

Ingredients

1 onion, chopped
1 bunch asparagus, cut into 1-inch pieces
1 pound large peeled and deveined shrimp
2 tbsp olive oil
1 pound salmon fillet, skinned and cut into small pieces
1 cup arborio rice
Season with salt and pepper to taste
2 cloves garlic, minced
4 cups chicken broth
1/2 cup grated parmesan cheese
1/2 cup white wine

Time Needed

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Instructions

In a large skillet over medium-high heat, heat 1 tablespoon olive oil.
Cook for 2-3 minutes per side, until the salmon and shrimp are browned and cooked through.
Set aside after removing from skillet.
Sauté the onion and garlic in the remaining 1 tablespoon olive oil in the same skillet until softened.
Stir in the rice to coat it with the oil.
Cook, stirring constantly, for 1-2 minutes.
Cook for 1-2 minutes, or until the white wine has been absorbed.
Stir in 1 cup chicken broth until the liquid is absorbed.
Continue to add 1 cup of broth at a time, stirring constantly, until the rice is tender and the mixture is creamy.
Cook, stirring occasionally, for another 2-3 minutes, or until the asparagus is tender.
Cook until the cooked salmon and shrimp are heated through.
Season with salt and pepper to taste after adding the grated parmesan cheese.
Serve immediately.