Asparagus and salmon risotto with dill butter

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0 serving
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

50.00 g butter
30.00 ml fresh dill — chopped
2.00 ml lemon — zest only
30.00 ml fresh chillies — 573
1.00 onion — sliced
200.00 g asparagus — sliced
275.00 g rice — risotto or arborio rice
150.00 ml wine — dry white
900.00 ml stock — hot, vegetable
seasoning
100.00 g smoked salmon — aliced
parmesan cheese — freshly grated
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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.



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