Salmon and asparagus risotto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | smalls | Shallots; finely chopped |
| 1 | Garlic clove; crushed | |
| 1 | Thin strip lemon rind | |
| 1 | 1/2 inch cub fresh lemongrass | |
| ½ | Cube fresh ginger | |
| Salt and pepper | ||
| 8 | Floz chicken or vegetable stock | |
| 7 | ounces | Arborio rice |
| 1 | dash | Dry white wine |
| 13 | ounces | Fresh salmon fillet; cut into chunks |
| 12 | Asparagus tips | |
| 2 | tablespoons | Natural yoghurt |
| Freshly grated parmesan cheese | ||
Directions
Heat half the oil in a saucepan and cook the shallots gently for 3 minutes.
Add the garlic, lemon rind, lemon grass, ginger and salt and pepper. Add the stock and 1 pint water, bring to the boil and simmer for 10 minutes.
Leave to stand for 30 minutes then strain.
Heat the remaining oil in a large frying pan and fry the rice until translucent. Add the lemongrass and stock, bring to the boil and simmer for 15 minutes.
Add the wine, salmon and asparagus and simmer for 5 minutes or until the liquid has been absorbed by the rice.
Just before serving, season to taste, stir in the yoghurt and sprinkle with fresh grated parmesan.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.