Serves
2
Prep Time
15 minutes
Cooking Time
40 minutes
Ingredients
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- ⅔ cup arborio rice
- 1½ cups hot chicken or vegetable stock
- 130g can John West Chunk Style Salmon in Olive Oil Blend, undrained
- ½ bunch asparagus, blanched and cut into 5cm lengths
- ½ cup frozen peas, defrosted
- Zest of 1 lemon
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons finely grated parmesan, plus extra, to serve
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Method
STEP 1Heat oil in a heavy based medium frypan over medium-low heat. Add onion and cook for 5-7 minutes until softened but not coloured. Add garlic and cook for a further 2 minutes then add rice and stir.
STEP 2
Increase heat to medium and pour in a ladle of hot stock, stirring until most of the liquid is absorbed by rice. Continue this process, adding a ladle of stock at a time and stirring, until rice is soft but with a slight bite.
STEP 3
Add John West Salmon including oil from can, asparagus, peas, lemon zest, parsley and parmesan. Stir to combine, season to taste, cover and remove from heat. Set aside for 2 minutes.
STEP 4
Serve risotto with extra grated parmesan and freshly ground black pepper.
Tips
Allowing the risotto to sit covered for 2 minutes after cooking helps to create the creamy texture that makes risotto so delicious.
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