Slow Cooker Salmon & Asparagus Risotto

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    423

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 Feb 8, 2019

Ingredients

  • Butter icon
    Butter
    28g
  • Olive oil icon
    Olive oil
    15ml
  • Onion icon
    Onion
    140g
  • Lemon icon
    Lemon
    58g
  • Risotto rice icon
    Risotto rice
    209g
  • Dry white wine icon
    Dry white wine
    180g
  • Vegetable stock icon
    Vegetable stock
    900ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Salmon filet icon
    Salmon filet
    540g
  • Water icon
    Water
    as needed
  • Asparagus icon
    Asparagus
    250g
  • Sour cream icon
    Sour cream
    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. Prep and set aside onion: chopped
  2. Prep and set aside lemon: zest of
  3. Prep and set aside asparagus: trimmed & sliced
  4. Get a clean large cast iron skillet
  5. Heat butter
  6. Heat olive oil
  7. Add prepared onion
  8. Fry for 5min on medium heat until softened
  9. Add prepared lemon
  10. Add risotto rice
  11. Cook for approx 1min on medium heat
  12. Add dry white wine
  13. Add vegetable stock
  14. Add salt & pepper
  15. Heat until boiling
  16. Get a clean slow cooker bowl
  17. Transfer content of large cast iron skillet to slow cooker bowl
  18. Arrange salmon filet and cover
  19. Cook for 2h on low heat until tender
  20. Get a clean saucepan
  21. Add water
  22. Boil
  23. Add prepared asparagus
  24. Cook for 5min until tender
  25. Divide rice between 4 large serving bowls
  26. Drain saucepan
  27. Transfer content of saucepan to 4 large serving bowls
  28. Garnish with sour cream
  29. Sprinkle with fresh chives
  30. Season with black pepper
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