Asparagus and Smoked Salmon Risotto

1. 1

   Add oil and onion to the saucepan and cook over low heat for 2 minutes or until onion has softened.

2. 2

   Add rice and stir to seal.

3. 3

   Increase heat to medium-high and add 1 cup of stock, stirring constantly until liquid has been absorbed.

4. 4

   Continue to add 1 cup of stock at a time until all the liquid has been absorbed and rice is tender.

5. 5

   Stir in the Philly*, lemon rind, salt and pepper until combined, then remove from the heat.

6. 6

   Gently stir through the asparagus and salmon, then spoon the risotto in serving bowls.

7. 7

   Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.