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https://www.philly.com.au/recipe/asparagus-and-smoked-salmon-risotto/
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Asparagus and Smoked Salmon Risotto
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Asparagus and Smoked Salmon Risotto
10 Mins
Prep time
40 Mins
Cooking time
Serves
4
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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
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.
STIR in the Philly*, lemon rind, salt and pepper until combined, then remove from the heat.
GENTLY stir through the asparagus and salmon, then spoon the risotto in serving bowls. Serve immediately
Recipe or Meal Type
Dinner |
Appetisers |
Lunch |
Entertaining
Cuisines
Italian |
Seafood
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