Asparagus and salmon risotto

"Asparagus, salmon and peas combine in this delicious summer risotto, which can also be made with tuna."
Prep time:
20 min
Cook time:
30 min
2 people


2 tsp olive oil
1 small leek washed and thinly sliced
115g (4oz) chestnut mushrooms sliced
150g (51/2oz) arborio risotto rice
About 550ml (19fl oz) homemade or reduced-salt vegetable stock
100ml (31/2fl oz) dry white wine (or use extra stock)
115g (4oz) fresh peas (shelled weight)
115g (4oz) fine asparagus tips trimmed and each tip cut into 3 lengths (each length about 4cm/11/2in)
150g (51/2oz) poached or canned (in water drained) skinless salmon fillet flaked (or use cooked flaked tuna or mackerel either fresh or canned in water)
2–3 tbsp chopped fresh parsley
Freshly ground black pepper to taste


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