Asparagus season runs from April through to June in the UK (although that season is getting longer). Whilst you can get it in most supermarkets all year round, it will always be at its best when in season.
The freshness of the asparagus cuts through the richness of the hot smoked salmon, creating a deliciously balanced dish. Not made in the traditional way, this risotto boils the rice, which makes it a quicker and more hands-off version.
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Yields:
4 - 4
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Cal/Serv:
491
Ingredients
1Tbsp.
vegetable oil
1
large onion, finely chopped
300g
Riso Gallo 3 Grains Rice (£2.09, Morrisons), or use a mixture of 150g risotto rice and 200g quinoa
1l
hot fish or chicken stock
125g
fine asparagus, roughly chopped
100g
natural quark, alternatively use light cream cheese or half fat crème fraîche
300g
hot smoked salmon
1
Finely grated zest and juice of 1 lemon
2Tbsp.
fresh chives, roughly chopped
Directions
Step 1
Heat the oil in a large pan over medium heat and fry the onion until soft, about 8min. Add the rice and stock and bring the mixture to boil. Turn down the heat to a gentle simmer. Cook, stirring frequently, until rice is tender and mixture thickened – about 20min.
Step 2
When rice has cooked for 15min, stir through the asparagus and continue cooking, adding a little extra stock or water if it looks too thick.
Step 3
Add the quark to the rice and flake in the salmon, then stir through lemon zest, juice and most of the chives. Season to taste. Serve immediately, garnished with extra chives, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
