Salmon and Purple Asparagus Risotto & a few pics from around my Garden
Have you ever seen purple asparagus? I’ve had purple carrots but this is the first time I have seen purple asparagus and of course I had to buy some. From my experience with purple carrots I realized that if you cook them in water they turn back to there original colour, it is only their outer skin that is purple. Roasting them keeps them purple too but since they were very tender shoots I decided to slice them thinly and pop them in the risotto at the last minute.
Risotto is summer might seem a bit odd but when the temperatures drops from 23C to 17C overnight it’s a good excuse to eat risotto. I always use Jamie’s basic risotto recipe and add from there.
1 cup risotto rice
2.5 cup chicken stock
1/2 cup white wine
3 tbsp olive oil
1 small onion
3 cloves garlic
1 bunch of asparagus, thinly sliced
50g hot smoked salmon
50g Parmesan cheese, I used Pecorino instead
Zest of one lemon
1/2 tbsp butter
salt & black pepper to season
Heat the stock in a pan.
In another pan, heat the olive oil, add the onions and garlic and fry very slowly for about 10 minutes until soft but not coloured.
Add the rice and turn up the heat, keep stirring
After a minute it will look slightly translucent. Add the wine and keep stirring.
Allow wine to reduce and alcohol flavours to evaporate.
Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.
Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside.
Keep adding ladlefuls of stock, stirring to release the creamy starch from the rice, allowing each ladleful to be absorbed before adding the next.
This will take around 15 minutes. Taste the rice if not cooked carry on adding stock until the rice is soft but with a slight bite.
If you run out of stock before the rice is cooked, add some boiling water.
Add the asparagus and season, not too much salt though as the cheese is salty. Stir through.
Add the Parmesan, lemon zest, butter and salmon and stir briefly.
Place a lid on the pan and rest for a few minutes before serving, this lets the cheese become gooey.
Bumble bees busy at work and our Doves all ruffled and drying out after the rain.
Mondo grass in bloom which I discovered under the bamboo. My lavender in bloom outside out door which smells amazing.
I’ve never seen purple risotto! I’ve seen purple carrots and potatoes, though — and the potatoes actually stay purple when you cook them!
This looks like a great, straight-forward risotto recipe (and I have a bad of arborio rice hiding in my cupboards) — bookmarked. 🙂
“a bag* of arborio rice” even. 😛
A beautiful risotto and combination!
Happy new Year!
A lovely risotto packed with lots of lovely flavours. I can never make mine look very photogenic and yours looks beautiful! I love your doves….so pretty.
poor little things have been getting wet a lot lately although I think they like the fine rain as they hold their wings out as if they are showering!
That looks so good I could eat it now!
Omitty nom, I love purple asparagus. I reckon it’s a little bit sweeter and adds a really nice colour addition to anything it’s in. Plus it goes greenish once it’s cooked which is a handy indicator!
I love risotto, and since I can’t eat gluten I make it all the time. Thanks for this ingredient suggestion, I will try it.
I have never seen mondo grass blooming, it is beautiful. I just bought a deep purple plant and need to decide where to plant it.
Happy New Year to you!
I don’t think I have seen it bloom either, it’s just one little clump of grass all on it’s own too.
Such a colourful risotto kind of kedgeree-ish, I’m looking forward to Spring and my garden coming back to life. It’s kind of like my lavender has migrated to be with you for a few months!!
I love this. And I also love that you used Romano instead. I always have it, never parm in the house.
Looks very yum – as does your garden. Must be all that rain we’ve been having!
Great for the garden but I am over it now :o)
Oh you have a dove cot in your garden.. how lovely.. I adore asparagus, as soon as our starts in the spring I will be back for this recipe. It is ages since I made a risotto though and I am tempted to make this one tonight, with a different veg. Thank you.. c
The doves adopted us, we had a bird table for the little birds and they started to visit so hubby out up a dove cot and now we have 19!
Love these beautiful purple and green shots from your kitchen and garden. Lucky you to have snagged some purple asparagus – I’ve seen it a few times this spring but not too often!
Funny, it is only after I had put them on my blog that we realized everything blooming in the garden seemed to be purple!
A gorgeous looking risotto 🙂 And yes a very colour coordinated post! 🙂
Happy New Year! Lovely recipe and photos. I love risotto and can’t get enough at this time of year 🙂
I love purple asparagus and grab them whenever they show up at the farmers’ markets. Your risotto looks amazing!
You are clearly going through a blue phase! Love the recipe and the garden. It’s such a wonder what nature can do and then we can turn it’s goodness into wonderful things to eat!
Spring, summer, autumn, winter – makes no difference to me – I could eat risotto just about any day of the year. Totally one of my favourite foods, and this is a great combo. I love using purple asparagus, very finely sliced, raw in salads, but haven’t seen any around here at all this season.
Hope you’ve had enough rain-free days to enjoy a bit out time out on your spectacular new deck!