Salmon Risotto with pan seared asparagus
Ingredients
- 1 Castle MacLellan Light Salmon with Red Pepper Pâté pot 100g
- 175 g risotto rice
- 1 packet of baby asparagus
- 1 garlic clove chopped
- 100 g diced shallot or onion
- ½ cup dry white wine or water
- 250 ml vegetable stock
- 15 g grated parmesan
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Squeeze of lemon juice
- Chopped dill for garnish
- Salt & pepper for seasoning
Instructions
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Pour 1 tbsp of oil in a pan, add shallots and garlic and gently cook on a low heat for 10 minutes
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Make up the vegetable stock (with a stock cube) in a separate jug
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Add risotto rice to the pan and cook for 3 to 4 minutes on a gentle heat
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Add the white wine and stir continuously until absorbed
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Add the vegetable stock, a ladle at a time, until all absorbed
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Season as required.
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Check rice is cooked, should still have a small bite, then add 2/3 of the Light Salmon pâté pot
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Remove from heat and stir in the butter and parmesan
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In a separate pan heat the 1 tbsp oil on high and add the packet of baby asparagus. Cook for 2 to 3 minutes, moving continuously.
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Plate up the risotto, add the rest of the Light Salmon pate on top along with the asparagus and garnish with the dill and a squeeze of lemon juice