Salmon And Asparagus Risotto

Recipe look good to you?     

Salmon And Asparagus Risotto Ingredients

2 tb Olive oil	8 Floz chicken or vegetable
2 sm Shallots; finely chopped	7 oz Arborio rice
1 Garlic clove; crushed	1 ds Dry white wine
1 Thin strip lemon rind	13 oz Fresh salmon fillet; cut
1 1/2 inch cub fresh	12 Asparagus tips
1/2 Cube fresh ginger	2 tb Natural yoghurt
Salt and pepper	Freshly grated parmesan

Instructions for Salmon And Asparagus Risotto

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 http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: American

More like this...

Easy Risotto with Asparagus

Asparagus and Mushroom Spring Risotto

Asparagus Risotto with Mushrooms and Sun-Drie

Risotto with Asparagus and Fennel (Vegetarian)