Staal Smoked Salmon and Asparagus Risotto

Main courseServes 4

With lockdown set to continue but Spring definitely in the air, what better way to enjoy the warmer weather than with a simple spring dish in the garden using delicious local ingredients. This delicious risotto comes curtesy of the team at Yorkshire Food Finder whose blog, Lock Down Eat Up is encouraging people to support and use locally sourced, seasonal products in their cooking during these testing times. This recipe pairs smoked salmon from award-winning family run business Staal’s Smokehouse based near Beverley, with locally grown asparagus to give you a real taste of the season and a quick and simple supper. For more recipe inspiration visit their website




1 tbsp Yorkshire Rapeseed Oil

2 shallots, finely chopped (or an onion will do)

300g arborio (risotto) rice

Good glug of white wine

1 litre hot chicken or fish stock

1 bunch Sand Hutton asparagus, woody ends snapped off, then stems chopped

2 tbsp creme fraiche – we used Longley Farm from Holmfirth

1 pack Staal hot smoked salmon, flaked

Zest and juice of 1 lemon

Handful of chives and/or fennel fronds or dill, chopped

Salt to taste



  1. Heat the Yorkshire Rapeseed Oil in a sauté pan over a medium heat and fry the shallot until soft.
  2. Add the rice and stir in with the shallot until coated, then throw in the white wine and let it evaporate.
  3. A little at a time add ladles of the hot stock, allowing the rice to absorb the liquid before adding more. When the rice is just about cooked, add the chopped asparagus, lemon zest, juice and creme fraiche. Mix well and allow to cook for a couple of minutes more until the asparagus is just cooked through but not mushy.
  4. Stir in the flaked hot smoked salmon and the herbs – Yorkshire springtime in a dish!