Risotto with asparagus, Reserve Selection Cold Smoked Salmon, Lemon and Chilli

Perfect for anyone, any day of the week and possibly the next too. Risotto is the classic winter warmer dish and this delicious recipe was created by Adobo downunder who took part in the Huon blogger challenge.

Risotto with asparagus, Reserve Selection Cold Smoked Salmon, Lemon and Chilli
Preparation:
15 Minutes
Cooking:
40 Minutes
Serves:
2-4

Ingredients

  • 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

Method

  1. 1

    In a heavy skillet or enameled cast iron pan, heat the olive oil.

  2. 2

    Add the garlic and onions and stir until soft.

  3. 3

    Add the arborio rice, and stir to coat the rice.

  4. 4

    Add the white wine, stirring and let it simmer for a minute until the sauce is reduced.

  5. 5

    Turn the heat to a low simmer, add a cup of stock/water and put lid on and let the rice simmer.

  6. 6

    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.)

  7. 7

    Add the salmon and asparagus, rind of lemon and the chillis. Stir to balance the ingredients evenly in the pan.

  8. 8

    Add 2/3 of the grated parmesan and stir to coat.

  9. 9

    Turn off heat and cover. Let the risotto sit for awhile before serving.

  10. 10

    Serve with extra parmesan on top.

  11. 11

    For more recipes from Adobo Downunder, visit: http://adobodownunder.blogspot.com.au/

Reviews

dennis peter glynn rated this at 1 5 stars
the recipe is very tasty but, 2 measured cups of aborio rice is way out for 400ml of stock. Should be 1 cup of rice. Stock should always be kept hot and added when needed. To get the right consistency, you need stir the rice often to release the starch. More lemon or lemon juice for taste as required