- 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 Blacken Spice Hot Smoked Salmon, shredded
- 1 lemon rind
- 400g asparagus spears, cut into 1.5 cm
- 2-3 chillies, chopped
- 1 cup grated parmesan
It was delicious and I will be cooking it again!!
The chowder is awesome! We first cooked it on holidays in Tasmania (sampling hte local produce, of course) and it is now a favourite at our house.
dennis peter glynn
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
Hi guys, thanks for posting this recipe. There are a couple of steps repeated in this version and I thought you should know. Hope you make and enjoy! T