Steam Combi Recipe: Lemon and Asparagus Risotto with Salmon

This recipe epitomises spring. It’s so easy too, with a steam oven. We like to start my rice on the cooktop to get more flavour from toasting it, but if you are pushed for time, just put all the raw risotto ingedients into the steam container together and save even more time. The container you cook this in will affect the cooking time. For a shorter time use a wide shallow thin metal container. I use a chefs pan style frying pan that can go inside the oven to save on dishes.

METHOD:

1. Melt butter in large pan and add rice to toast.
2. Add onion, garlic and lemongrass and cook for a few minutes. Add grated lemon peel.
3. Add wine and cook till it reduces.
4. Add stock, lemon juice herbs (retain a small amount of parsley for garnish).
5. Place in steam oven set to 100 C steam for 20 minutes (In Asko set the timer once the oven is up to temp), or until rice is almost soft but still very slightly al dente.
6. After 14 minutes place salmon and asparagus in a separate container in the oven for 6 minutes at 100C steam.
7. Remove risotto from the oven and stir until starched releases and it becomes creamy (usually takes a couple of minutes).
8. Stir in parmesan.
9. Serve topped with Salmon and asparagus.
10. Alternatively swap salmon for chicken tenderloins but put them in the oven after 10 minutes.