A classic, re-imagined: Sweet vanilla risotto with grilled peaches

Over the last years, I have become a major fan of risotto. I find it so versatile and universally delicious, and it’s definitely a comfort food for me. Warm and filled with flavors, a blank canvas for whatever you are in the mood for that day (my favorites are classics, though: simple plain risotto, or a risotto with peas and green asparagus, and, of course, mushrooms!). So whenever I’m not sure what to make for dinner, at least one thought goes to risotto. But today, I needed something sweet.


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Spring in my kitchen: Spring greens risotto

I know I’ve recently posted my basic risotto recipe, which I also really like to serve with green asparagus. But I’m also a huge fan of one-pot-meals, such as chilis (one of my absolute favorites is a sweet potato chili adapted from Can You Stay For Dinner), and so I decided yesterday that we’d have a vegetarian dinner with a lot of green, and since we already had the asparagus - voilà!

Spring greens risotto

Spring greens risotto with asparagus and peas

(for 2-3 portions)

180g risotto rice

1 small onion, diced

100ml white wine (I used Sauvignon Blanc)

750ml vegetable broth

250g green asparagus

2 handful frozen peas

50g parmesan, grated

juice of 1/2 lemon

Heat some olive oil or butter in a pan and fry onion dices until translucent. Add ristotto rice and let sear for a couple of seconds. It should not turn brown! Deglaze with the white wine and stir until the wine is almost absorbed. Heat the vegetable broth and slowly add more and more broth to the pan, so the rice is always just covered. Wash the asparagus and break off the stringy ends. Cut into 2-3cm pieces. In a second pan, heat about 1 tbsp olive oil and add the asparagus. Season with salt and squeeze the juice of a half lemon over the asparagus. Let cook for about 5 minutes, stirring frequently. When the risotto has absorbed most of the fluid, add the frozen peas (this will interrupt the cooking process, so make sure the rice is cooked all the way). Let cook another 5 minutes or so, until the peas are cooked. Stir in the parmesan cheese and finally the asparagus pieces. Add some freshly grated parmesan before serving. Enjoy!

Yum yum asparagus!

Yum yum asparagus!

Simmering away...

Simmering away…

Sautée asparagus with lemon

Sautée asparagus with lemon

I love, love, LOVE my fleur de sel!

Adding the frozen peas

Adding the frozen peas

Quick and tasty weeknight dinner: Risotto with baked salmon and sautéed green asparagus

It’s been a while since I posted a savory recipe, and this is one of my favorites, so there we go! It’s quick (takes about 30mins to make), it’s easy, it requires no more than 8 ingredients, and you don’t need to feel bad after enjoying it, because it has healthy salmon and fresh green asparagus. I’ve also made this for guests before, who have really enjoyed it.


Risotto with baked salmon and sautéed green asparagus

(for 2 persons)

2 salmon filets (100g each)

250g fresh green asparagus

150g risotto rice

600ml vegetable broth

100ml dry white wine (I usually use Sauvignon Blanc, but a Pinot Gris works well, too)

1 shallot or small onion

50g grated parmesan cheese

1 lemon


This is my “basic” risotto. It’s great on its own, but easily expanded, for example mushrooms (I like using dried cèpes that I soak in some water for about an hour before cooking - the water can then also be used to add more taste to the risotto), peas (just throw in two handfuls of frozen peas in when the risotto is done - not before, as it will interrupt the cooking process! - and let simmer until the peas are done), or pumpkin in the fall. The possibilities are endless! But rest assured that this basic recipe is great on its own, too!

To make the risotto, chop the onion into small cubes. In the meantime, warm up the vegetable broth - it needs to be hot (not boiling) when you add it to the risotto, so the cooking process of the rice is not interrupted. Add some olive oil or butter to a large pan and add the onion cubes. After cooking them for a bit (turn down the heat a bit so they don’t turn brown), add the dry risotto rice and sear for a couple of seconds - this is to “pop open” the grains. Deglaze with the white wine and let simmer for a bit. Gradually keep adding the hot vegetable broth with a ladle, waiting until the rice has almost soaked up the fluid before adding more. Keep stirring slowly all the time. The risotto will need about 20mins until it’s cooked. Add the grated parmesan at the end to achieve a sticky texture.


If there is an easier way to make salmon, I haven’t found it yet! Pre-heat oven to 200 degrees (Celsius). Grease a small baking dish and put the salmon filets in. Season with salt and freshly ground pepper. Squeeze the juice of half the lemon over the filets and bake for 20-25mins (if the salmon was frozen, it might need a couple more minutes). Done!

Sautéed green asparagus

Wash the asparagus and break off the hard ends. The easiest way to do this is to take each end of the asparagus stick in one hand and softly bend it, this way it will break exactly to remove the hard bottom part. In a frying pan, heat about a tablespoon of olive oil. When the oil is warm, add the asparagus. Season with salt and squeeze the juice of the other half of the lemon over. Sautée in the pan for 2-3mins, while moving constantly. Don’t cook the asparagus for too long, you want it to have a nice bite to give a different texture to the soft risotto and tender salmon. Done!

Et voilá, in about half an hour, you have a great, satisfying meal that wasn’t too complicated to make. And since you already broke open that bottle of white wine, why not have a glass on the side? Enjoy!

Blog Pics

PS: I apologize for the not-so-perfect pictures. I will be learning how to style food for pictures when I’m attending The Hive - European Blogging Conference in May here in Copenhagen! Click on the picture to learn more. Looking forward to meeting a lot of great bloggers there, and learn a ton of useful stuff to make my blog more awesome!