Spring Risotto with Roasted Asparagus and Smoked Salmon


  • This is a lighter take on risotto with lots of vibrant spring flavors.

[serves 2-3]

  • 1 cup risotto (dry)
  • 3-4 cups chicken broth
  • 1/4 cup white wine
  • 2 pats butter
  • 10 asparagus spears
  • 1 spring onion
  • 4 garlic cloves
  • dijon mustard
  • 2 spoons of capers
  • 1 lemon
  • salt/pepper
  • 5 sprigs of dill
  • 1 cup plain yogurt
  • 3 ounces smoked salmon per serving
  1. pre-heat oven to 350ºF
  2. roast onion (whole), garlic (keep in skin), lemon (slice) and asparagus on a baking sheet. drizzle with olive oil and salt and pepper
  3. make risotto according to instruction
  4. when veggies are finished roasting, cut asparagus, lemon and onion into bite sized pieces and add to the risotto
  5. stir in yogurt and mustard
  6. squeeze garlic out of skin into the risotto or mince and incorporate
  7. destem and mince dill and add that as well, along with the capers
  8. serve and top with salmon

© 2016, domenicadreamsofcalamari. All rights reserved.

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *