- 3 tblsp light olive oil
- 1 garlic, finely diced
- 1 medium onion, finely diced
- 2 cups arborio rice
- 200ml white wine
- 400ml vegetable or fish stock (or water)
- 250g Reserve Selection Blackened Spice Hot Smoked Salmon, shredded
- 1 lemon rind
- 400g asparagus spears, cut into 1.5 cm
- 2-3 chillies, chopped
- 1 cup grated parmesan
In a heavy skillet or enameled cast iron pan, heat the olive oil.
Add the garlic and onions and stir until soft.
Add the arborio rice, and stir to coat the rice.
Add the white wine, stirring and let it simmer for a minute until the sauce is reduced.
Turn the heat to a low simmer, add a cup of stock/water and put lid on and let the rice simmer.
Check after 2-3 minutes and if the sauce is reduced, add more stock/water and let it simmer until rice is almost cooked. (if the rice is getting dry, keep adding half a cup of extra stock or water. Don't let the rice get dried up and burn the bottom of the pan.)
Add the salmon and asparagus, rind of lemon and the chillis. Stir to balance the ingredients evenly in the pan.
Add 2/3 of the grated parmesan and stir to coat.
Turn off heat and cover. Let the risotto sit for awhile before serving.
Serve with extra parmesan on top.
For more recipes from Adobo Downunder, visit: http://adobodownunder.blogspot.com.au/