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
Servings:
2 people

Ingredients

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

Directions

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