Ingredients
300g fresh Akaroa Salmon cut into 2cm. cubes (you could also use hot or cold smoked salmon)
2 cups good quality Arborio rice
40ml olive oil
2 bacon rashers cut into a fine dice
2 garlic cloves, crushed
1 small red onion, finely diced
1 zucchini, halved and sliced thickly
1 bunch of Asparagus trimmed and chopped into 1 inch
1.3 litres vegetable stock (alternatively 3tsp stock powder and 1.3 litres of water) (If using bought stock such as Campbell’s 500ml is fine, make up the remaining with water).
1 tsp salt
1 ½ cup peas
1 cup of freshly grated parmesan cheese
Extra salt and freshly ground black pepper to taste
1 cup freshly chopped parsley
Method
Put the oil and rice into a good-sized sauté pan and cook over a medium heat, stirring continually for around five minutes until you pick up a nice popcorn aroma. Add the bacon, asparagus, onion, and zucchini, along with a teaspoon of salt. Stir the vegetables and rice continuing to cook for a few minutes then add 1 litre of the stock.
Cook for 10 minutes, add the green peas and remaining stock, as necessary. Cook another minute, the total cooking time should be approximately 15 minutes and all the stock should be used. You are looking for a soupy texture.
Add the tomatoes, cook for a minute, then add the salmon and parsley. Take the pan off the heat, the salmon will continue to cook in the heat so take care to not overcook. Lastly add ½ of the grated parmesan and check the seasoning. A good risotto should be a thick soupy texture and served as soon as it’s ready. Sprinkle the remaining cheese on as required.