main dish, recipe, spring, summer

Lemon Asparagus Risotto with Smoked Salmon

Sometimes, after a long hard day at work, the last thing you want is to cook yourself a delectable feast. Often times, I find myself eating leftovers or even snacking throughout the evening! Which isn’t ideal for many reasons. Mostly because it just isn’t as fun.

But sometimes, cracking open a bottle of bubbly and having a dear friend join makes all the difference. When this happens, I embrace cooking all over again. It is a great reminder of why I have this blog to begin with.

This recipe was my first attempt at risotto, and was such a success I have made variations on this recipe for years. Risotto is very versatile, so feel free to swap in/out various items based on preferences. And, if you’re feeling decorative, you can create smoked salmon flowers on the top; otherwise just fold in pieces of smoked salmon into the risotto before serving.

This recipe is beautiful, rich and creamy (without using actual cream), and would be perfect for any special occasion.

Lemon Asparagus Risotto with Smoked Salmon

serves 2 generously


– 1 tbsp canola oil
– 1 small yellow onion, thinly diced
– 1 cup arborio rice
– 1/2 cups dry white wine
– 2.5 cups low sodium chicken broth
– 1 cup spinach, chopped
– 1 cup asparagus trimmed, cut into 1-inch pieces, and lightly steamed (I put them in the microwave with a bit of water for 2-3 minutes on high)
– 1/2 cup grated parmesan
– 1/4 cup chopped fresh parsley
– zest of one lemon
– 200g fresh smoked salmon
– salt and pepper to taste


1.  Heat oil in a large pot over medium-high heat. When hot, add the onion and sauté for about 5 minutes until translucent.
2.  Add the rice, and stir briefly until the rices also goes slightly translucent (about 3 minutes). Add in the wine, and cover partially until it is completely absorbed. Add in the broth about 1/3 cup at a time, waiting for the liquids to be fully absorbed before adding more.
3. The rice should be almost al dente, so add the asparagus, spinach, parmesan, parsley, and lemon zest, and cover for about 15 minutes.
4. Taste, adjust seasonings if necessary, and serve immediately.
bon appétit! 🙂

GUEST APPEARANCE: All photos for today’s blog were taken by the wonderful photographer and very dear friend, Liz. Cheers, Liz! 🙂