Lemony Salmon and Asparagus Risotto

Lemony Salmon and Asparagus Risotto


  • 1/2 cup peas
  • 2 cups low-sodium chicken broth, heated and kept warm
  • 1 Tbsp olive oil
  • 1/2 cup diced onion
  • Salt and pepper, to taste
  • 1 garlic clove, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 oz SeaBear Pacific Northwest Smoked Salmon (we used Traditional), chunked
  • 1/4 cup freshly shredded parmesan cheese
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest


  1. Steam or microwave peas until tender.
  2. Heat oil in a large pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Season with salt and pepper.
  3. Stir in garlic and arorio rice; cook and stir until rice is lightly toasted, about 5 minutes.
  4. Pour in wine, stirring constantly, until liquid is absorbed, about 5 minutes.
  5. Stir chicken broth into rice, 1/2 cup at a time, and stirring constantly, allowing liquid to absorb completely, before adding more broth.
  6. Add peas and salmon, remove from heat.
  7. Gently stir in parmesan cheese, lemon juice, and lemon zest. Serve immediately.

Serves 2.