Asparagus and salmon risotto

Category: Main meal | Serves: 2

Prep time: 20 minutes | Cooking time: 30 minutes


2 tsp olive oil

1 small leek, washed and thinly sliced

115g (4oz) chestnut mushrooms, sliced

150g (51/2oz) arborio risotto rice

About 550ml (19fl oz) homemade or reduced-salt vegetable stock

100ml (31/2fl oz) dry white wine (or use extra stock)

115g (4oz) fresh peas (shelled weight)

115g (4oz) fine asparagus tips, trimmed and each tip cut into 3 lengths (each length about 4cm/11/2in)

150g (51/2oz) poached or canned (in water, drained) skinless salmon fillet, flaked (or use cooked flaked tuna or mackerel, either fresh or canned in water)

2–3 tbsp chopped fresh parsley


Freshly ground black pepper, to taste

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1. Heat oil in a non-stick saucepan. Add leek; cook over a medium heat for about 5 minutes or until softened, stirring occasionally. Add mushrooms; cook for 1 minute, stirring. Add rice; cook for a further 1 minute, stirring. In a separate small pan, bring stock to the boil; cover and keep stock simmering.

2. Add wine to rice mixture; cook for 1–2 minutes or until wine is almost all absorbed, stirring. Reduce heat to medium-low. Gradually add hot stock to rice, a ladleful or so at a time (allowing each addition to be absorbed before adding more), and cook for about 20 minutes, adding peas and asparagus halfway through (after about 10 minutes). Cook until rice is tender and liquid has been absorbed (you may not need to add all of stock), stirring continuously.

3. Fold in flaked salmon (or cooked flaked tuna or mackerel); heat gently for a couple of minutes or so until salmon is hot. Stir in parsley; season with black pepper. Serve immediately.


Freezing instructions

•   This risotto is suitable for freezing for up to 1 month. Defrost at room temperature, then reheat gently in a pan on the hob until piping hot (you may need to add a little extra stock) before serving.


Nutritional information