Asparagus is one of the many vegetables I loathed as a child. I hated the smell. It doesn't help that it usually came from a can as spears and sometimes as cream of asparagus soup. You know the brand. Maybe it was the fact that there was rarely fresh asparagus available where I grew up, or simply because it's another "green" vegetable like brocolli.
Well, somehow I outgrew that hate. And these days, when they're available at my local fruit and veg shop or at the markets, they go straight into my market basket. They're so versatile and so easy to cook.
As part of the #huonsalmon challenge, I prepared this dish for a Taste of Harmony celebration at work. We were to bring a dish (or ingredient) that starts with the first letter of our name. And I chose A for Asparagus.
Ingredients
3 tablespoon light olive oil
1 garlic, finely diced
1 medium onion, finely diced
2 cups arborio rice
200 ml white wine
400 ml vegetable or fish stock (or water)
250 grams Huon Reserve Selection Blacked Spice Hot Smoked Salmon, shredded
rind of 1 lemon
400 grams asparagus spears, cut into 1.5 cm
2-3 chillies, chopped
1 cup grated parmesan
Method
In a heavy skillet or enameled cast iron pan, heat the olive oil.
Add the garlic and onions and stir until soft.
Add the arborio rice, and stir to coat the rice.
Add the white wine, stirring and let it simmer for a minute until the sauce is reduced.
Turn the heat to a low simmer, add a cup of stock/water and put lid on and let the rice simmer.
Check after 2-3 minutes and if the sauce is reduced, add more stock/water and let it simmer until rice is almost cooked. (if the rice is getting dry, keep adding half a cup of extra stock or water. Don't let the rice get dried up and burn the bottom of the pan.)
Add the salmon and asparagus, rind of lemon and the chillis. Stir to balance the ingredients evenly in the pan.
Add 2/3 of the grated parmesan and stir to coat.
Turn off heat and cover. Let the risotto sit for awhile before serving.
Serve with extra parmesan on top.
Method
In a heavy skillet or enameled cast iron pan, heat the olive oil.
Add the garlic and onions and stir until soft.
Add the arborio rice, and stir to coat the rice.
Add the white wine, stirring and let it simmer for a minute until the sauce is reduced.
Turn the heat to a low simmer, add a cup of stock/water and put lid on and let the rice simmer.
Check after 2-3 minutes and if the sauce is reduced, add more stock/water and let it simmer until rice is almost cooked. (if the rice is getting dry, keep adding half a cup of extra stock or water. Don't let the rice get dried up and burn the bottom of the pan.)
Add the salmon and asparagus, rind of lemon and the chillis. Stir to balance the ingredients evenly in the pan.
Add 2/3 of the grated parmesan and stir to coat.
Turn off heat and cover. Let the risotto sit for awhile before serving.
Serve with extra parmesan on top.
This risotto is something I dish up at home on a weekday, using any ingredient on hand (canned tuna sometimes, or just plain vegetables like mushrooms). But this time, it is with the Huon Reserve Selection Blacked Spice Hot Smoked Salmon. I love the naturally smoked flavour and the combination of native Australian spices. And it went well at our office Taste of Harmony lunch. It also helps that it's a simple dish to whip up during Lent.
Disclaimer: The writer (adobo down under) was invited to take part in the #huonsalmon blogging challenge and Huon Aquaculture has provided the products mentioned in this recipe.
No comments:
Post a Comment