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Lemon Risotto with Asparagus and Salmon

Lemon Risotto with Asparagus and Salmon

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 45 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

Lemon Risotto with Asparagus and Salmon
41/4 cup Low sodium chicken or vegetable broth
1 tablespoon Hannaford Inspirations Garlic Dipping Oil
1 each Medium onion, finely chopped
11/2 cup Arborio rice, dry
2 teaspoon Lemon zest
3/4 cup White wine, dry
3/4 lb Asparagus, ends trimed, cut into 1" lengths
1/4 teaspoon Sea Salt,
1/4 teaspoon Black pepper, freshly ground
18 oz Inspirations Center Cut Salmon Portions, cut into 1" squares
3 tablespoon Cheese, parmigiano reggiano, grated
3 tablespoon Fresh lemon juice
6 tablespoon Finely chopped fresh chives

directions:

Italian cooks often omit cheese from seafood recipes, but the amount called for here adds richness without a strong Parmesan flavor.
Note: Be sure the white wine is at room temperature for this recipe. The grated Parmigiano Reggiano cheese is optional.
1. In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add rice and lemon zest, stir to coat with onion mixture, and cook until edges of grains begin to turn translucent, about 2 minutes.
2. Add wine, reduce heat to medium-low, and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 cup warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 cup broth, cooking until it has been absorbed between each addition and rice is moist and creamy, but still a little chewy, 12 to 15 minutes total. If rice is not chewy at this point, add 1/4 cup broth or water and stir until its absorbed.
3. Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along with salt, pepper, and salmon. Stir to mix and continue to cook, stirring occasionally and gently (to prevent fish from breaking up too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese (if using), lemon juice, and 4 Tbsp. of the chives, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp. chives.
Source: Hannaford fresh Magazine, May - June 2009

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Quantity Ingredients  
41/4 cup Low sodium chicken or vegetable broth  
1 tablespoon Hannaford Inspirations Garlic Dipping  
1 each Medium onion, finely chopped  
11/2 cup Arborio rice, dry  
2 teaspoon Lemon zest  
3/4 cup White wine, dry  
3/4 lb Asparagus, ends trimed, cut into 1" lengths  
1/4 teaspoon Sea Salt,  
1/4 teaspoon Black pepper, freshly ground  
18 oz Inspirations Center Cut Salmon Portions, cut  
3 tablespoon Cheese, parmigiano reggiano, grated  
3 tablespoon Fresh lemon juice  
6 tablespoon Finely chopped fresh chives  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 643 kcal (32%)
Calories from Fat 261 kcal (0%)
Total Fat 29 g (44%)
Saturated Fat 12 g (60%)
Cholesterol 85 mg (28%)
Sodium 370 mg (15%)
Total Carbohydrates 74 g (24%)
Dietary Fiber 5 g (20%)
Protein 48 g (80%)
Vitamins
Vitamin A 299 IU (5%)
Vitamin C 20 mg (33%)
Minerals
Calcium 97 mg (1%)
Iron 12 mg (20%)
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