- 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
- pre-heat oven to 350ºF
- roast onion (whole), garlic (keep in skin), lemon (slice) and asparagus on a baking sheet. drizzle with olive oil and salt and pepper
- make risotto according to instruction
- when veggies are finished roasting, cut asparagus, lemon and onion into bite sized pieces and add to the risotto
- stir in yogurt and mustard
- squeeze garlic out of skin into the risotto or mince and incorporate
- destem and mince dill and add that as well, along with the capers
- serve and top with salmon
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