Slow Cooker Salmon and Asparagus Risotto

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    423
based on 1 ratings

Risotto without the hassle of standing over a hot stove? It's possible! This slow-cooked salmon and asparagus risotto is creamy, zesty and completely hassle-free.

recipe updated Nov 6, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Lemon icon
    Lemon
    1 (58g)
  • Asparagus icon
    Asparagus
    250g (about 1¾ cups)
  • Butter icon
    Butter
    2 tbsp (28g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Risotto rice icon
    Risotto rice
    1 cup (209g)
  • Dry white wine icon
    Dry white wine
    about ¾ cup (180g)
  • Vegetable stock icon
    Vegetable stock
    3.75 cups (900ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Salmon filet icon
    Salmon filet
    4 (540g)
  • Water icon
    Water
    as needed
  • Sour cream icon
    Sour cream
    ½ cup (120ml)
  • Fresh chives icon
    Fresh chives
    as needed
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Large serving bowl
  • kCook icon Large cast iron skillet
  • kCook icon Saucepan
  • kCook icon Slow cooker bowl

Step preview

  1. Heat butter and olive oil to a clean large cast iron skillet
  2. Add onion to the large cast iron skillet
  3. Fry until softened - 5 min, medium heat
  4. Add lemon and risotto rice to the large cast iron skillet
  5. Cook - approx 1 min, medium heat
  6. Add dry white wine, vegetable stock and salt & pepper to the large cast iron skillet
  7. Heat until boiling
  8. Get a clean slow cooker bowl
  9. Transfer content of large cast iron skillet to slow cooker bowl
  10. Arrange salmon filet in the rice and cover
  11. Cook until tender - 2 hr, low heat
  12. Add water to a clean saucepan
  13. Boil
  14. Add asparagus to the saucepan
  15. Cook until tender - 5 min
  16. Divide rice between 4 large serving bowls
  17. Drain saucepan
  18. Transfer content of saucepan to 4 large serving bowls
  19. Garnish with sour cream
  20. Sprinkle with fresh chives
  21. Season with black pepper
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