Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Risotto with asparagus, salmon and shrimps
 
 
4 ServingsPTM40 min

Risotto with asparagus, salmon and shrimps


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Peel the white asparagus and cut a piece of the woody end. Thin green asparagus do not need to be peeled.
  2. Cook the white asparagus al dente in about 15-20 minutes; the green asparagus has a shorter cooking time. Count on about 8 minutes. Drain and cut into pieces.
  3. Heat the olive oil in a (appetizer) pan with a raised edge. Fruit the onion snippets for a moment. Put the rice grains in the pan and fry them for a few minutes while stirring. Now add the broth to small bits at the same time. Pour some stock in the pan every time the rice grains have absorbed the liquid. The risotto rice is al dente in about 18-20 minutes. A minuscule hard core is present when biting through a grain of rice. Risotto rice should not be cooked to porridge.
  4. After 15 minutes, mix the zucchini cubes and parsley with the risotto.
  5. Add the salmon and asparagus pieces at the last minute. Spoon the pieces gently through the risotto so that they remain intact. Stir the shrimps and the butter through the creamy risotto as soon as the salmon pieces are just cooked.
  6. Eat a fresh, crunchy green salad with this dish.

Blogs that might be interesting

why are healthy snacks important

Nutrition

535Calories
Sodium0% DV0g
Fat28% DV18g
Protein52% DV26g
Carbs22% DV66g
Fiber0% DV0g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407