Salmon Lemon Risotto with Asparagus
This salmon risotto with Asparagus foodservice recipe has a winning combination of flavors.
Ingredients
- 1 (64 oz) can Chicken of the Sea® Pink Salmon, drained
- ¼ c olive oil
- 6 ½ bunches asparagus, ends trimmed and chopped into 1” pieces
- 2 c + 3 Tbsp unsalted butter
- 12 c arborio rice
- 12 c. dry white wine
- 6 (32 oz cartons) chicken stock + more if needed
- ½ c minced garlic
- ¼ c lemon juice
- ¼ c lemon zest
- 6 c parmesan cheese
- 1 ½ c chopped parsley
- salt and pepper
Instructions
- Preheat oven to 425° F.
- Toss chopped asparagus and olive oil in a large bowl. Season with salt and pepper. Spread asparagus out in an even layer on rimmed baking sheets. Bake for 10 minutes, or until fork tender. Set aside.
- In a large skillet over medium heat, heat 1 ½ c. butter. When hot add rice to the pan with the garlic. Stir and toast the rice, approximately 2 to 3 minutes.
- Pour in wine and reduce heat to a simmer. Cook until the wine is absorbed. Add half of the chicken stock, stirring once, until absorbed, 8 to 10 minutes. Add remaining broth and simmer, stirring once, until rice is tender and creamy, about 8 to 10 minutes.
- When the rice is cooked, stir in lemon juice, lemon zest, asparagus, salmon, cheese and remaining butter. Stir in parsley. Season with salt and pepper to taste. Serve immediately.
