Prep 10minute(s)
Ready In 40minute(s)
Serves 0
Ingredients
- Grated rind of half a lemon
- Salt and pepper, to taste
- 1 onion, finely chopped
- 1 tablespoon oil
- 100g PHILADELPHIA* Light Spreadable Smoked Salmon
- 100g smoked salmon, cut into strips
- 2 bunches asparagus, halved and blanched
- 2 cups Arborio rice
- 6 cups chicken stock, heated
Instructions
- 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
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