This risotto is a delicious way to celebrate the arrival of warmer evenings, especially now that gardens (and vege aisles) have started to burst forth with sweet spring greens.
Paired with salmon, this simple recipe can be made using whatever spring goodness you have on hand. From sugar snap peas to broad beans, baby spinach or early zucchini, a good risotto can be turned into a great one depending on what you decide to add to it.
Spring risotto with salmon
What you need
- A combination of these veges (or alternatives): 2 stalks of celery, a bunch of asparagus, two zucchini, and a handful of sugar snap peas
- ½ cup of fresh herbs: a combination of dill, parsley, fennel fronds, mint, chives, or basil (whatever is close to hand)
- One leek or onion
- Four cloves of garlic
- 50g butter and a glug of olive oil
- 5L stock
- 2 cups arborio rice
- ½ cup white wine
- ½ cup grated parmesan
- Smoked salmon
What to do
- Heat half the butter along with the olive oil in a large, solid based pot or pan. Add the leek, celery and garlic and cook over a medium heat until softened.
- While this is cooking heat the stock in a second pot until it is simmering.
- Then add the rice to the first pot and cook while stirring until the rice begins to brown. Stir in the white wine and cook for about a minute or until the wine has evaporated.
- Next, begin to gradually add the stock using a ladle, waiting until it has absorbed into the rice before adding another. Remember to keep stirring!
- When the stock is gone, test the rice. It should be al dente (have some bite to it) but not completely cooked. Add a quarter cup more water if it’s too tough and test again once it’s absorbed.
- Add the spring veges and cook for a couple of minutes, before adding the remaining butter, parmesan, and salt and pepper to taste.
- Serve with salmon on top and a sprinkle of fresh herbs. Enjoy!
