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1 Asparagus and Salmon Risotto

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Asparagus and Salmon Risotto

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Ingredients

6 portion(s)

Risotto

  • 250g fresh asparagus
  • 1/2 med onion
  • 1 large clove garlic
  • 400g salmon fillet, boned and cubed
  • handful parsley
  • 50g olive oil
  • 400g arborio rice
  • 100g white wine
  • 2 tbsp Veg Stock Concentrate
  • 1100g water
  • 100g crème fraiche
  • 50g Butter
  • 1 lemon, rind peeled
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  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Cut asparagus tips from stems and set aside.



    Grate lemon rind [size= 12px; line-height: 1.5]and parsley[/size][size= 12px; line-height: 1.5] [/size][size= 12px; line-height: 1.5]for 15 secs speed 9, set aside.

    [/size]

    Chop Onion, garlic, asparagus stems for 2 secs on speed 7.

    Add in lemon rind, parsley and oil and saute for 2 mins at 100C on sp 1.



    Insert Butterfley, add rice, lemon juice and wine, saute 2 mins at 100C on Reverse and Sp Soft.



    Add stock and water , [size= 12px; line-height: 1.5]Place salmon pieces in Varoma dish.[/size][size= 12px; line-height: 1.5]and cook 13 mins at 100C on Reverse Sp Soft.

    Add asparagus tips to Varoma dish along with salmon and cook a further 3 mins at 100C on Reverse Sp Soft.

    [/size]

    [size= 12px; line-height: 1.5]Pour risotto into Thermoserver and stir through butter and creme fraiche. Place salmon pieces and asparagus tips on top and gently fold through risotto.

    Sprinkle chopped parsley on top if desired, stand for 5 mins to infuse flavours and serve. Enjoy.[/size]

    [size= 12px; line-height: 1.5] [/size]
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Accessories you need

  • Varoma
    Varoma
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  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Love it.  Combination of

    Submitted by tonikando on 7. January 2015 - 17:46.

    Love it.  Combination of flavours especially the lemon rind perfect.  Didn't need the creme fraiche as it was delicious without it.  Have made it a few times now and love it each time.  Thankyou

    ps:  just realized I had already commented on this recipe

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  • Was nice, didn't have creme

    Submitted by mafsa on 28. December 2014 - 22:37.

    Was nice, didn't have creme frache however I added a dash of cream and some Parmesan, I used smoked salmon and tinned asparagus so changed recipe a little, was yummy though

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  • Absolutely delicious.    As I

    Submitted by tonikando on 19. December 2014 - 00:11.

    Absolutely delicious.    As I had spring onions to use, I used instead of the onion.   I didn't add the creme frache as the flavour was perfect without it.  A lovely combination of flavour.

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