For 4 people
1 tbsp rapeseed oil
1 large yellow onion, finely chopped
300g risotto rice
1100ml / 2 British pints hot fish or vegetable broth
125 g / 4oz fine asparagus, cut into pieces
100g / 3 ½ oz cream cheese
300g / 11oz Burren Hot Smoked Irish Organic Salmon
Finely grated zest and juice of 1 lemon
4 tbsp fresh chives, roughly chopped
salt and pepper
Heat the oil in a large saucepan and gently fry the onion until soft, about 8 min. Add the
rice and broth and bring the mixture to boil. Turn down the heat to a gentle simmer. Cook until rice is tender and mixture thickened – about 20 min. Stir frequently to prevent the rice from sticking to the bottom of the pan.
When rice has cooked for 15 min, add the asparagus and mix it through the rice. Add
a little bit of stock or hot water at a time if it feels too thick. Once the rice is fully cooked, add the cream cheese to the rice and flake in the smoked salmon, then stir through lemon zest, juice and most of the chives. Season to taste. Sprinkle some more chives over the rice and serve immediately.