Preparation time is 15minutes
Total time is 15minutes
Serve is for 4 people
Estimated cost per serve is 4.35 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 25grams butter
- 1tablespoons olive oil
- 1 onion, chopped
- 1 lemon, grated zest
- 200grams risotto rice
- 2/3 cup dry white wine
- 3 2/3 cups fish stock
- 4 salmon steaks, about 150g each
- 1 bunch asparagus, trimmed and thickly sliced
- 1 pinch salt
- 1 pinch pepper
- 1/2 cup sour cream (to serve)
- 1teaspoons chives, chopped (to garnish)
Method
Step 1 of 3
Preheat the slow cooker if necessary; see the manufacturer's instructions. Heat the butter and oil in a large skillet, add the onion and fry for 5 minutes or until softened. Stir in the lemon zest and rice and cook for 1 minute. Mix in the wine, stock, and a little salt and pepper and bring to a boil, stirring.
Step 2 of 3
Pour into the slow cooker pot. Arrange the salmon steaks in a single layer on the rice, turning on their sides, if needed, so they are just below the surface of the stock. Cover with the lid and cook on low for 1¾-2 hours or until the rice is tender and the salmon flakes into opaque pieces when pressed in the center with a knife.
Step 3 of 3
When almost ready to serve, bring a saucepan of water to a boil, add the asparagus, and cook for 5 minutes or until just tender. Spoon the rice into shallow bowls and top with spoonfuls of sour cream, the drained asparagus, and salmon steaks broken into pieces. Sprinkle with chopped chives and a little extra pepper.
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