Slow Cooker Salmon and Asparagus Risotto
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 2hrs 25mins
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- Serves
- 4
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- Calories
- 677
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 Apr 22, 2021
Ingredients
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- Onion
- 1
-
- Lemon
- 1
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- Asparagus
- 250 g
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- Butter
- 2 tablespoons
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- Olive oil
- 1 tablespoon
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- Risotto rice
- 180 g
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- Dry white wine
- 180 g
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- Vegetable stock
- 900 ml
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- Salt & pepper
- as needed
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- Salmon filet
- 4
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- Water
- as needed
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- Sour cream
- 120 ml
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- Fresh chives
- as needed
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- Black pepper
- as needed
Tools
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Stove
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Skillet pan
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Large serving bowl
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Large cast iron skillet
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Saucepan
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Slow cooker bowl
Step preview
- Heat butter and olive oil to a clean large cast iron skillet
- Add onion to the large cast iron skillet
- Fry until softened - 5 min, medium heat
- Add lemon and risotto rice to the large cast iron skillet
- Cook - approx 1 min, medium heat
- Add dry white wine, vegetable stock and salt & pepper to the large cast iron skillet
- Heat until boiling
- Get a clean slow cooker bowl
- Transfer content of large cast iron skillet to slow cooker bowl
- Arrange salmon filet in the rice and cover
- Cook until tender - 2 hr, low heat
- Add water to a clean saucepan
- Boil
- Add asparagus to the saucepan
- Cook until tender - 5 min
- Divide rice between 4 large serving bowls
- Drain saucepan
- Transfer content of saucepan to 4 large serving bowls
- Garnish with sour cream
- Sprinkle with fresh chives
- Season with black pepper