Asparagus and salmon risotto with dill butter

Recipe from: 9/1/1994 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 50
    g
    butter
  • 30
    ml
    chopped fresh dill
  • 2
    ml
    grated lemon rind
  • 30
    ml
    olive oil
  • 1
    onion, sliced
  • 200
    g
    asparagus spears, sliced
  • 275
    g
    risotto or arborio rice
  • 150
    ml
    dry white wine
  • 900
    ml
    hot vegetable stock
  • seasoning
  • 100
    g
    smoked salmon, sliced into strips
  • freshly grated Parmesan cheese
 

Method

 
1. Blend 40 g butter with the dill and lemon rind. Reserve. Place remaining butter in a pan with the oil. Heat until bubbling, then add the onion and fry for 5 minutes. Stir in the asparagus and cook for a further 5 minutes, stirring. 2. Add the rice and stir to coat. Pour in the wine and allow to bubble. Stir over a moderate heat until all the wine is absorbed. Add a quarter of the stock, stir until absorbed, then continue adding a measure of stock and stirring for 20 minutes until all the stock is absorbed and the rice is tender. Season. 3. Remove from the heat and stir in the smoked salmon. Cover and leave for 5 minutes. Stir in the dill butter, sprinkle with Parmesan cheese, serve hot.
 

Read more on: shallow-fry
 

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