Salmon Risotto with Pan Seared Asparagus


Salmon Risotto with pan seared asparagus


  • 1 Castle MacLellan Light Salmon with Red Pepper Pâté pot 100g
  • 175 g risotto rice
  • 1 packet of baby asparagus
  • 1 garlic clove chopped
  • 100 g diced shallot or onion
  • ½ cup dry white wine or water
  • 250 ml vegetable stock
  • 15 g grated parmesan
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • Squeeze of lemon juice
  • Chopped dill for garnish
  • Salt & pepper for seasoning


  1. Pour 1 tbsp of oil in a pan, add shallots and garlic and gently cook on a low heat for 10 minutes

  2. Make up the vegetable stock (with a stock cube) in a separate jug

  3. Add risotto rice to the pan and cook for 3 to 4 minutes on a gentle heat
  4. Add the white wine and stir continuously until absorbed
  5. Add the vegetable stock, a ladle at a time, until all absorbed
  6. Season as required.
  7. Check rice is cooked, should still have a small bite, then add 2/3 of the Light Salmon pâté pot
  8. Remove from heat and stir in the butter and parmesan

  9. In a separate pan heat the 1 tbsp oil on high and add the packet of baby asparagus. Cook for 2 to 3 minutes, moving continuously.
  10. Plate up the risotto, add the rest of the Light Salmon pate on top along with the asparagus and garnish with the dill and a squeeze of lemon juice


Posted on

28th August 2019

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