This recipe really feels like spring! Because what would represent spring better than asparagus and wild garlic? Hardly anything, which is probably why I was inspired to make this risotto recipe! Actually, it’s shocking that there isn’t even a recipe for risotto on my blog yet. After all, it’s one of our absolute favorite meals that we have at least every other week! So it was really high time to share a recipe with you. And in keeping up with spring, I want to show you a healthy risotto with green asparagus, salmon and a hint of wild garlic.
Risotto – a true Classic from Italy
While most people think of pasta and pizza when they think of Italian cuisine, it’s easy to forget that risotto is also native here! And risotto is not only incredibly delicious, but also super versatile. For example, there’s risotto Milanese, which is enhanced with saffron. This not only gives it a great yellow color, but also a unique flavor. Another common risottos are made with mushrooms or tomatoes. And it also tastes fantastic with salmon or seafood. There really aren’t that many dishes that are as versatile as risotto.
In Italy, they always use the same basic recipe for it. Thereby, the rice is first sautéed with onions and garlic and then deglazed with some white wine. Then it is repeatedly poured with a bit of broth. And so it cooks slowly until it is nicely soft and creamy. Then the Italians refine it with butter and cheese. You see, behind each of these wonderfully delicious meals is a really easy basic recipe. And the best thing is, you can cook it really healthy with a few little tricks!
A few Tips and Tricks for a healthier Risotto
Let’s start from the beginning! First, you need to sauté the onions and rice until they become translucent. For this, of course, the Italians use quite a generous amount of olive oil. But as I told you in a previous post, you often get the same result with a significantly less amount of oil. Instead of several tablespoons of oil, we just use half a tablespoon. By the way, to be able to measure this properly, I prefer to use small measuring spoons. You can get them in any furniture store or on the Internet. Now we can actually keep going as in the original recipe. Which means we add the rice and deglaze everything with a sip of white wine. And then we gradually pour in some vegetable broth. The rice should always be covered slightly with liquid and simmer gently.
The next point where we are able to save calories is with the butter. You can either leave it out entirely and just use a tad more broth instead. That’s what I do most of the time. But since it’s wild garlic season, I finish my rice with some wild garlic cream cheese. It adds some extra creaminess and tastes absolutely delicious! Especially because it pairs perfectly with our other “toppings”. 🙂
Risotto with asparagus, smoked salmon and wild garlic – the perfect combination during spring time
And to make the spring experience fully perfect, we now come to our highlights! And of course asparagus goes perfectly with wild garlic. While our risotto is simmering nicely, we can roast the asparagus in the oven. At the end, we add it to the rice together with the cream cheese. And for the proteins, smoked salmon matches perfectly here. You can either take normal smoked salmon or you can look for smoked wild salmon. It looks identical, but has a more intense orange color. And the amazing thing is, it not only has the better nutritional values, but also tastes much more intense! This combo is really rare to find, so be sure to give it a try. I actually found this one in every grocery store.
And most important – choose the right amount of cheese
And of course one thing should never be missing in risotto: the cheese! You can either use parmesan and just reduce the amount a bit. 20g freshly grated Parmesan is enough for two people. If you have the Eatlean Protein Cheese or some other kind of fat reduced cheese at home, you can also go with this one. I prefer to do it this way: For two people, I take about 15g of pecorino or parmesan and about 15g of the Eatlean cheese. The result is the perfect creamy and cheesy risotto! But as I said, just parmesan or pecorino cheese works very well too!
I hope you like the recipe and give it a try! As always, I look forward to your feedback via the comment section or on Instagram. By the way, this recipe was also the request of one of my dear subscribers, who wanted to have a healthy risotto recipe. I hope you like it as much as I do! Have fun trying it out and see you for the next recipe,
Risotto with Asparagus
- 1 cup risotto rice for example Arborio rice
- 1 onion
- 1 clove of garlic
- about 3 1/2 cups vegetable broth
- 18 oz green asparagus
- 1/4 cup freshly grated Pecorino cheese alternatively Parmesan cheese
- 1/4 cup freshly grated fat reduced cheese (like the one from Eatlean) alternatively you can also use some more Pecorino cheese
- 1 tbsp wild garlic cream cheese I link the recipe for this one in the recipe notes below. Alternatively, you can just use cream cheese (fat reduced) or prepare it with basil and garlic instead of wild garlic
- 7 oz smoked (wild) salmon
- Preheat the oven to 200°C / 400°F top/bottom heat.Wash the asparagus, break off the woody ends, cut the stalks into bite-sized pieces and place them on a tray or in a baking dish and roast in the oven for 15 to 20 minutes.
- Peel and finely dice the onion and garlic. Meanwhile, prepare the vegetable broth. Heat a medium pot over medium-high heat and add the olive oil. Sauté the onions and garlic for a minute or two, then add the rice and stir-fry briefly until it becomes translucent. Deglaze with the white wine and reduce the heat slightly.
- Now gradually pour the rice again and again with some broth. The rice should always be lightly covered with liquid and simmer gently, stirring regularly.
- Finely grate your cheese with a cheese grater. After about 20 to 25 minutes, the rice should be nicely soft and creamy. Then reduce the heat to low and stir in the cream cheese. Cut the wild salmon into strips and add together with the asparagus. Before serving, stir in the cheese and season with salt and pepper.
- calories: 438 kcal
- fat: 7,9 g
- carbohydrates: 55,5 g
- protein: 28.3 g