Easter recipe: Basil asparagus risotto with salmon
If you are looking for an Easter recipe that can be prepared with seasonal vegetables, our "Basil asparagus risotto with salmon" is perfect.
The ingredients
For the basil puree
- 1 bunch of fresh basil
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- Salt & pepper to taste
- 250 g arborio rice
- 100 ml white wine
- 750 ml warm chicken stock
- 40 g butter
- 6 green asparagus spears
- 50 g Parmigiano Reggiano, grated
- Salt & pepper to taste
For the salmon
- 2 salmon fillets (with skin)
- Salt & pepper
- 1 tbsp butter
- Lemon zest
The preparation
1. prepare the basil puree: Puree the basil with olive oil, garlic, salt and pepper.
2. prepare the risotto: Heat the butter in a saucepan over a medium heat. Add the rice and sauté for 2 minutes until fragrant. Then deglaze with white wine and reduce. In the meantime, finely chop the asparagus and add to the rice and wine mixture. Then gradually add the warm chicken stock and stir regularly. As soon as the rice is creamy, stir in the Parmigiano. Finally, add the basil puree and mix well.
3. fry the salmon: Season the salmon fillets generously with salt and pepper on both sides. Heat the butter in a frying pan over a medium heat. Fry the salmon for 3 minutes, then turn and fry for 3 minutes on the other side until the salmon is cooked through.
4 Arrange the risotto on plates and drape the salmon on top. To finish, garnish the dish with additional grated Parmigiano and lemon zest and enjoy immediately.
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Matching with
Fresh salmon filet, 250g
CHF 18,50
Fresh salmon filet, 500g
CHF 36,50
Fresh salmon filet with skin, 1’000g
CHF 72,00
