This dish was inspired by a meal we had on our last night in Mexico. The dish was called “Faux Asparagus Risotto” where the rice was replaced by raw asparagus. The soft crunch was just like eating rice and we both thought it was ever so clever. When we got home we decided to incorporate the idea into a typical risotto. Adding raw asparagus to our dish gives it added flavour and an excellent texture.
Try it yourself!
Seafood and Raw Asparagus Risotto
Ingredients
- 200 g risotto rice
- 2 fillets salmon cubed
- 10 tiger prawns
- 10 squid rings
- 2 bundles asparagus
- 1 onion chopped
- 1 l vegetable stock
- 1 tbsp dried dill
- 1 clove garlic chopped
Instructions
- Boil one bundle of asparagus in vegetable stock until it’s soft. Blitz the asparagus with a stick blender
. Use the mixture as your stock for cooking the rice.
- Chop the rest of your asparagus up nice and finely and set aside.
- Fry the onions in your risotto pan
until soft. Add the chopped garlic and fry for a minute, then add your risotto rice. Keep adding your stock until the rice is soft. Make sure you keep stirring at all times, adding the stock little by little.
- In another pan cook your salmon for about 5 minutes, then add your prawns and squid. Season with dill, salt and pepper. Once cooked, add to your risotto pan.
- When everything is cooked add the raw chopped asparagus and stir in.
- Serve and enjoy!
Tip
Try this dish on its own with out the fish or add chicken.
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