Seafood Risotto with Asparagu
Equipment
- Large pot or saucepan
- Knife
- stirring spoon
Ingredients
- 1 bunch of green asparagus or 300g courgette, chopped
- 1/2 liter water
- 1 shallot finely chopped
- 1 garlic clove minced
- 3 tablespoons olive oil
- 300 g Arborio rice
- 2 1/2 dl fish stock
- 1 1/2 dl dry white wine
- 400 g salmon fillet diced
- 100 g cooked mussels
- Salt and pepper to taste
Instructions
- Cook the chopped green asparagus (or courgette) in 1/2 liter of water for 3 minutes.
- Drain and reserve the cooking liquid.
- In a large pot or saucepan, heat the olive oil over medium heat.
- Add the finely chopped shallot and minced garlic, and sauté until translucent.
- Add the Arborio rice to the pot and stir-fry for about 3 minutes.
- Gradually add the reserved asparagus cooking liquid, fish stock, and dry white wine to the rice, stirring constantly over medium heat for about 15 minutes.
- Add more liquid only when the previous addition has been absorbed by the rice.
- After 10 minutes of cooking, stir in the cooked asparagus, diced salmon fillet, and cooked mussels.
- Allow them to cook together with the rice until the seafood is heated through.
- Season the risotto with salt and pepper to taste.
Notes & Wine Advice
Wine Advice:
This seafood risotto pairs beautifully with a light and crisp white wine such as Pinot Grigio or Chardonnay. The wine’s acidity will complement the richness of the seafood and enhance the flavors of the dish. For a non-alcoholic option, consider serving with sparkling water infused with a splash of lemon or lime.Nutrition values
Calories: 510 kcal | koolhydraten: 54 g | Eiwitten: 27 g | Vet: 20 g | Suiker: 2 g