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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.

Total Time

60 minutes

Servings

4 servings

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

Instructions

  1. Preheat oven to 425°F.
  2. Toss chopped asparagus with olive oil in a medium bowl. Season with salt and pepper.
  3. Spread asparagus out in an even layer on a rimmed baking sheet. Bake for 10 minutes, or until fork tender. Set aside.
  4. 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.
  5. 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.
  6. When the rice is cooked, stir in lemon juice, lemon zest, asparagus, salmon, Parmesan cheese, parsley, and remaining 1 Tablespoon of butter.
  7. Season with salt and pepper to taste. Serve immediately.

In this Recipe:

Alaskan Pink Salmon

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