Risotto with asparagus, Reserve Selection Cold Smoked Salmon, lemon and chili

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 chili
Preparation:
15 Minutes
Cooking:
40 Minutes
Serves:
2-4

  • 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

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