Salmon and asparagus risotto

Yield: 1 servings

Measure 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

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.

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Carlton Food Network

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