Lemon and Asparagus Risotto with Salmon

This recipe epitomises spring to me. It's so easy too, with a steam oven. I start my rice on the cooktop to get more flavour from toasting it, but if you are pushed for time, just put all the raw risotto ingedients into the steam container together and save even more time. The container you cook this in will affect the cooking time. For a shorter time use a wide shallow thin metal container. I use a chefs pan style frying pan that can go inside the oven to save on dishes.

  • 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

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