- 200gm arborio rice
- 500 ml chicken or vegetable stock
- 1small onion or 2 spring onions finely chopped
- 2 cloves garlic, crushed
- Juice and rind of one large lemon
- 1 T crushed lemongrass paste
- 30gm butter
- 1/2 c white wine
- 1/4 cup chopped fresh herbs
- Handful of parsley, chopped
- 1/2 cup grated Parmesan
- Asparagus Spears, bases trimmed
- Salmon fillet pieces 1 small per person, boned and skinned
Melt butter in large pan and add rice to toast
Add onion, garlic and lemongrass and cook for a few minutes. Add grated lemon peel.
Add wine and cook till it reduces
Add stock , lemon juice herbs (retain a small amount of parsley for garnish)
Place in steam oven set to 100 C steam for 20 minutes, or until rice is almost soft but still very slightly al dente
After 15 minutes place salmon and asparagus in a separate container in oven for 5 minutes at 100C steam
Remove risotto from oven and stir until starched release and it becomes creamy (usually takes a couple of minutes)
Stir in parmesan .
Serve topped with Salmon and asparagus.
Alternatively swap salmon for chicken tenderloins but put them in the oven after 10 minutes.