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
Nutrition Facts
calories
394
total fat
12.2g
saturated fat
6g
trans fat
0g
cholesterol
47mg
sodium
843mg
total carbohydrates
45g
fiber
3g
total sugars
2g
protein
16g
vitamin d
27%
calcium
16%
iron
15%
potassium
8%
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.
Nutrition Facts
calories
394
total fat
12.2g
saturated fat
6g
trans fat
0g
cholesterol
47mg
sodium
843mg
total carbohydrates
45g
fiber
3g
total sugars
2g
protein
16g
vitamin d
27%
calcium
16%
iron
15%
potassium
8%
