Hot smoked salmon risotto with asparagus

Added on 12 May 2014

Serves 4
800g hot smoked salmon
1 bunch of IOW asparagus (peeled)
400g IOW golden baby plum tomatoes (halved)
400ml fish stock
1 tbsp tomato puree
400g Arborio rice
3 banana shallots
3 cloves smoked garlic
400ml white wine
100g unsalted butter
Salt and pepper to season

In a large pan gently cook the shallots and garlic, add the Arborio rice and slowly add the wine and fish stock and tomato puree. Continue to stir so the rice doesn’t stick to the pan. Once the rice has started to soften add the tomatoes and asparagus. Once the rice has absorbed the stock and wine add the salmon, butter and parmesan and mix until its thick and creamy. Season to taste.

This recipe has been provided by Jay McMillian, Head Chef at The Waggon and Horses in Lymington. This dish is part of their summer menu.

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