Easter recipe: Basil asparagus risotto with salmon

April 11, 2025

If you are looking for an Easter recipe that can be prepared with seasonal vegetables, our “Basil asparagus risotto with salmon” is perfect.

The ingredients

For the basil puree

1 bunch of fresh basil
1 tbsp white wine vinegar
3 tbsp olive oil
Salt & pepper to taste

For the risotto

250 g arborio rice
100 ml white wine
750 ml warm chicken stock
40 g butter
6 green asparagus spears
50 g Parmigiano Reggiano, grated
Salt & pepper to taste

For the salmon

- 2 salmon fillets (with skin)
- Salt & pepper
- 1 tbsp butter
- Lemon zest

The preparation

1. prepare the basil puree: Puree the basil with olive oil, garlic, salt and pepper.

2. prepare the risotto: Heat the butter in a saucepan over a medium heat. Add the rice and sauté for 2 minutes until fragrant. Then deglaze with white wine and reduce. In the meantime, finely chop the asparagus and add to the rice and wine mixture. Then gradually add the warm chicken stock and stir regularly. As soon as the rice is creamy, stir in the Parmigiano. Finally, add the basil puree and mix well.

3. fry the salmon: Season the salmon fillets generously with salt and pepper on both sides. Heat the butter in a frying pan over a medium heat. Fry the salmon for 3 minutes, then turn and fry for 3 minutes on the other side until the salmon is cooked through.

4 Arrange the risotto on plates and drape the salmon on top. To finish, garnish the dish with additional grated Parmigiano and lemon zest and enjoy immediately.