Risotto with salmon

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Italian main course of creamy risotto with green asparagus and marinated salmon from the oven


300 gr risotto
4 salmon steaks (400 to 500 g in total)
200 g green asparagus (tips or whole asparagus cut into pieces)
fresh dill
1 shallot
50 gr Parmesan cheese
800 to 900 ml hot stock
Splash of dry white wine
2 cloves of garlic
1 tablespoon olive oil
1 jumping onion
1 lemon
Optional: chili flakes


Finely chop the dill, grate the lemon and crush 1 clove of garlic and mix this together with 1 tablespoon of the lemon juice, olive oil, garlic and some salt and pepper. Spread the top of the salmon with this. Sprinkle with a few chili flakes to create a slightly spicier taste. Let the salmon marinate while you continue with the risotto and preheat the oven to 200 degrees.
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Cook the asparagus in a pan with plenty of boiling water for about 5 to 7 minutes and drain. Fry the onion and the second clove of garlic in a large (wok pan) in a dash of olive oil. Stir in the risotto rice and cook for 2 minutes until it starts to turn translucent. Deglaze the rice with a good splash of wine. Keep stirring until the rice has absorbed the wine. Then add about a tablespoon of warm stock and wait while stirring until it is also absorbed by the risotto rice. Keep doing this until all the stock has been absorbed. Depending on the type of risotto, this will take 20 minutes to half an hour.
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Meanwhile, place the salmon in the oven and bake for 12 to 15 minutes. If necessary, keep it warm under a piece of aluminum foil until the risotto is ready. Check whether the risotto is cooked, it should be fairly soft but still have a firm bite. Spoon the Parmesan cheese, finely chopped spring onion and asparagus through the risotto and warm through for a while. Serve the risotto with the salmon from the oven.

Source: Leukerecepten by leukerecepten-nl.
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