Asparagus risotto with Pancetta
Standard
Serve hot
Salmon with dill-risotto and asparagus
Standard
Serve hot
Print recipe
Ingredients
- Risotto (B13) - 250 g
- Salmon filet - 200 g.
- White asparagus blanches - 5 pcs.
- Olive oil - 2 csp.
- Chopped dill - 1,5 tbsp
- Salt and pepper
Preparation
Our products you need
Ingredients
- Risotto (B13) - 250 g
- Salmon filet - 200 g.
- White asparagus blanches - 5 pcs.
- Olive oil - 2 csp.
- Chopped dill - 1,5 tbsp
- Salt and pepper
Salmon with dill-risotto and asparagus
Preparation
Clean the asparagus and cook them in water or in the steamer.
Lightly oil and season the salmon filet. Quick grill the salmon filet and then continue cooking in the oven.
Pour the risotto into a hot pan with a drizzle of olive oil. Stir constantly to prevent the risotto from burning. The preparation only takes 2 to 3 minutes when stirring c. Just before serving, mix the chopped dill into the risotto and season if necessary.
Arrange the risotto nicely on a hot plate with the help of cookie cutter, together with the salmon and asparagus and decorate with a sprig of dill and a few watercress leaves.