Salmon Lemon Risotto with Asparagus
Whether it’s a weeknight meal or a dinner party, the salmon and lemon combination will keep everyone’s taste buds happy.
Ingredients
- 1 (5 oz) can Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 1 teaspoon olive oil
- 1/2 bunch asparagus, ends trimmed and chopped into 1” pieces
- 3 Tablespoons unsalted butter, divided
- 1 cup arborio rice
- 2 garlic cloves, minced
- 1 cup dry white wine
- 2 cups chicken stock + more if needed
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup shredded Parmesan cheese
- 2 Tablespoons chopped parsley
- salt, to taste
- black pepper, to taste
Nutrition Facts
calories
394
total fat
12.2g
saturated fat
6g
trans fat
0g
cholesterol
47mg
sodium
843mg
total carbohydrates
45g
fiber
3g
total sugars
2g
protein
16g
vitamin d
27%
calcium
16%
iron
15%
potassium
8%
Instructions
- Preheat oven to 425°F.
- Toss chopped asparagus with olive oil in a medium bowl. Season with salt and pepper.
- Spread asparagus out in an even layer on a rimmed baking sheet. Bake for 10 minutes, or until fork tender. Set aside.
- In a large skillet over medium heat, melt 2 Tablespoons butter. When hot add rice and garlic to the pan. Stir and toast the rice, approximately 2 to 3 minutes.
- Pour in wine and reduce heat to a simmer. Cook until the wine is absorbed. Add half of the chicken stock, stirring once, until absorbed, 8 to 10 minutes. Add remaining chicken stock and simmer, stirring once, until rice is tender and creamy, about 8 to 10 minutes.
- When the rice is cooked, stir in lemon juice, lemon zest, asparagus, salmon, Parmesan cheese, parsley, and remaining 1 Tablespoon of butter.
- Season with salt and pepper to taste. Serve immediately.
Nutrition Facts
calories
394
total fat
12.2g
saturated fat
6g
trans fat
0g
cholesterol
47mg
sodium
843mg
total carbohydrates
45g
fiber
3g
total sugars
2g
protein
16g
vitamin d
27%
calcium
16%
iron
15%
potassium
8%
