This creamy salmon and asparagus risotto is ready in half an hour, bursting with flavor, and so easy to prepare! Using only nine ingredients - and that includes seasoning and olive oil - you will cook a meal that is perfect for dinner parties or a mid-week feast!
Risotto is a classic Italian dish celebrated all over the world, and this asparagus risotto with strips of smoked salmon and cream cheese is proof that simplicity is the way to go.
As the recipe uses very few ingredients, quality is key, so ensure you use good quality risotto rice - like Carnaroli or Arborio rice - fresh, green asparagus, and vibrant salmon.
Use a heavy-bottomed saucepan, as it better distributes the heat, and allow yourself the time to stand by the risotto while it cooks. It needs little time, and the stirring is not continuous, but it deserves your attention for just under half an hour.
Serve your delicious asparagus and salmon risotto on its own, or with a green salad. Enjoy!
💎 Why This Recipe Works
- I eat different kinds of risotto on a weekly basis, and this salmon, asparagus, and cream cheese combination is truly tried and tested - delicious!
- You only need nine ingredients: asparagus, rice, smoked salmon, cream cheese, olive oil, salt, pepper, onion, and vegetable stock or broth. That's all!
- The ingredients complement each other without overpowering the dish, making this recipe perfect also for picky eaters, while sophisticated enough for a special occasion.
- If you love asparagus, try our lemon asparagus or mushroom and asparagus risotto risotto next!
🛒 Ingredients
- Rice: For this recipe I use Carnaroli rice, although, all four risotto rice types work well - Carnaroli, Arborio, Vialone Nano, Baldo. They all have different main qualities, but they are all short grain rice types that work for this recipe.
- Smoked Salmon: For this risotto, choose cold-smoked salmon that is silky and moist with a delicate, smoky flavor. Opt for sustainably sourced, wild-caught salmon if you can, as it offers superior taste.
- Asparagus: Choose thin, tender asparagus spears with bright green color and firm stalks. Avoid those with dry, woody ends or soft tips.
- Broth or Stock: This is a very delicate recipe, so opt for vegetable options. If possible, choose low sodium, if not do not add any salt until the end, and only if needed.
- Pepper: I like to use white pepper for this recipe, however, freshly cracked black pepper can be used too. Start with half the amount and add more if needed, as it is stronger.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Hot Smoked Salmon: This is a great alternative to cold smoked, and it too can be eaten straight out of the package. It has a firm and flaky texture, it is vibrant in color, and leftovers can be added to salads or bagels - or used to make this mushroom and salmon risotto!
- Onion: Use any color onion you have or like.
- Salmon Fillet: You can also serve your asparagus risotto with a fillet of baked salmon.
- Add More Veggies: You can add frozen peas, leeks, or mushrooms to the risotto at the same time as the asparagus.
👩🏻🍳 How to Make Smoked Salmon Asparagus Risotto
- In a medium saucepan, heat up the extra virgin olive oil and add the thinly diced onions. Cook until they become transparent.
- Add the chopped asparagus and saute for 2 minutes. [Picture 1]
- Toast the rice in the pan for a minute, stirring frequently. [Picture 2]
- OPTIONAL: Increase the heat to high, and add the dry white wine if you decide to use it. Mix the rice well and allow the alcohol to be completely evaporated before proceeding to the next step.
- Reduce the heat to low and start incorporating the broth. Keep on stirring every couple of minutes and add broth to the pan until the risotto is cooked. [Picture 3]
- Once cooked, add the cream cheese to the asparagus risotto and stir well. [Picture 4]
- Finally, add the strips of smoked salmon and mix well once more. [Picture 5]
- Allow the rice to rest for a couple of minutes, and your perfect rice is cooked! [Picture 6]
🙋♀️ People Also Ask [FAQs]
Should I use hot or cold smoked salmon?
Either can be used, but cold-smoked salmon offers a delicate flavor, while hot-smoked salmon provides a firmer texture and a more pronounced smoky taste.
How do I prepare asparagus for risotto?
Wash the asparagus spears under cold running water. Trim the woody ends, and cut the asparagus into bite-sized pieces.
How do I prevent risotto from becoming too dry or mushy?
To ensure a good risotto consistency, add the broth gradually and stir every minute or two, checking the texture. The risotto should be creamy and slightly al dente.
How to store and reheat salmon asparagus risotto?
Risotto is best eaten immediately. However, it can be stored in an airtight container in the fridge for up to two days. It can be also frozen for up to three months. To serve, thaw it overnight in the fridge, then reheat it on in a pan or in the microwave until thoroughly hot, adding a little water to bring back the creaminess if necessary.
💡 Expert Tips and Tricks
- No Strong Cheese: Smoked salmon and asparagus risotto is a very delicate dish, and the only cheese that works is the mild and creamy cream cheese. While many recipes, like this lemon zucchini risotto, call for Parmesan cheese or Pecorino, it won't work in this one.
- Warm Broth: Keeping your liquid ingredient warm is extremely important, as it won't lower the temperature of the dish you are cooking when adding it. This means, the rice will cook evenly.
- Season: While it is important to season your dish as you go, remember that smoked salmon is quite salty.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Smoked Salmon Asparagus Risotto
Ingredients
- 150 g Risotto Rice Carnaroli Arborio, Vialone Nano
- 125 g Fresh Asparagus Washed and Cut Bite-Size
- 100 g Smoked Salmon Cut in Bite-Sized Pieces
- 50 g Onion Thinly Chopped
- 100 g Cream Cheese
- 1 tablespoon Olive Oil
- 600 ml Vegetable Broth or Stock
- Salt and Pepper To Taste White Pepper Preferred
- 50 ml Dry White Wine OPTIONAL
Instructions
- In a saucepan, prepare the vegetable stock or broth and bring it to a light simmer. Keep it warm throughout the cooking process, as it will need to be gradually added to the salmon asparagus risotto.
- In a medium saucepan, heat up the extra virgin olive oil on low to medium heat.
- Add the thinly diced onions, season them with a pinch of salt and pepper, and cook until they become transparent. This will take approximately 3 minutes.
- Next, add the asparagus chunks and mix well. Sautee the vegetables for 2 minutes, but don't cook them thoroughly, as they will while you cook the risotto.
- Next, toast the rice in the pan for a minute, stirring frequently. Do so until the rice changes color, and every grain is coated in oil.
- OPTIONAL: Increase the heat to high, and add the dry white wine if you decide to use it. Mix the rice well and allow the alcohol to be completely evaporated before proceeding to the next step.
- Reduce the heat to low and start incorporating the broth a ladle at a time, adding more when required.
- To cook the risotto, maintain a gentle simmer in the pan, not a boil, and ensure your broth is warm when adding it. This is a crucial step as it ensures the dish is cooked evenly, and maintains a consistent temperature.
- Keep on stirring every couple of minutes and adding broth to the pan until the risotto is cooked. This will ensure a creamy texture, as starch gets released the more the risotto is stirred. Cooking the risottowhile adding the broth will take approximately 18-20 minutes.
- Once cooked, add the cream cheese to the asparagus risotto and stir well.
- Finally, add the strips of smoked salmon and mix well once more. Taste for salt and pepper, and adjust as needed.
- Allow the rice to rest for a couple of minutes, for the flavors to settle and blend well.
- Your perfect rice is cooked! Serve the salmon asparagus risotto on its own or with a side of green salad. Enjoy!
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