Baked Risotto with Hot Smoked Salmon, Peas & Asparagus
- Step 1
Pre-heat oven to 180ºC. Heat butter and oil in a small non-stick frying pan over medium heat and sauté onion and garlic for a few mins until onion is opaque. When cooked, transfer to a 2-litre ceramic ovenproof dish. Add rice and hot stock, cover firmly with foil and bake in oven for 30 mins.
- Step 2
Carefully remove the risotto dish from the oven and fold back the foil. Add the asparagus and peas and season with salt and pepper. Stir through, then fold the foil back over the dish and return to oven for a further 10 mins. By now, the stock should be mostly absorbed and the rice tender.
- Step 3
Remove from oven and stir through the Tassal Hot Smoked Tassie Salmon broken into pieces, the parmesan. Serve immediately and enjoy!
150g Tassal Hot Smoked Tassie Salmon, Cracked Peppercorn, skin removed
1½ Tbsp olive oil
30g unsalted butter
1 large onion, peeled & finely chopped
3 cloves garlic, finely chopped
1½ cups arborio rice
1L vegetable or chicken stock, heated until boiling
1 bunch baby asparagus, trimmed & cut into 4cm pieces
1 cup frozen peas
½ cup grated parmesan cheese
black pepper and salt