Asparagus and Smoked Salmon Risotto

Asparagus and Smoked Salmon Risotto
10 Mins
Prep time
40 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 2 cups Arborio rice
  • 6 cups chicken stock, heated
  • 100g PHILADELPHIA* Light Spreadable Smoked Salmon
  • Grated rind of half a lemon
  • Salt and pepper, to taste
  • 2 bunches asparagus, halved and blanched
  • 100g smoked salmon, cut into strips

How to make it

  1. ADD oil and onion to the saucepan and cook over low heat for 2 minutes or until onion has softened. Add rice and stir to seal. Increase heat to medium-high and add 1 cup of stock, stirring constantly until liquid has been absorbed. Continue to add 1 cup of stock at a time until all the liquid has been absorbed and rice is tender.
  2. STIR in the Philly*, lemon rind, salt and pepper until combined, then remove from the heat.
  3. GENTLY stir through the asparagus and salmon, then spoon the risotto in serving bowls. Serve immediately