with Risotto and Pesto

Ingredients:

2 portions of Glenarm Salmon

6 Spears Asparagus

200g Arborio Rice

1 Onion

2 Cloves of Garlic

1 litre vegetable Bouillon

Handful of Basil

400ml Olive Oil

50g Toasted pine nuts

2 tblsp parmesan

2 cloves of garlic

zest of a lemon

1tps of olive oil

Salt and pepper to season

Method:

1. Heat the oil in the pan, season the salmon with salt and pepper. Flesh side down (away from body) cook for 1 minute on medium heat. Remove from the pan onto a tray and into the oven (8minutes)

2.In another pot heat the oil, add 1 onion and garlic and cook until soft, add Arborio rice, cook for 1 min, add stock gradually letting the rice take on stock.

3. In a blender add basil  leaves, garlic, toasted pine nuts, Parmesan and zest of lemon, add olive oil until thick, season and taste.

4. Boil a pan of water season. Peel asparagus down to bottom. Take off a few inches. Cook for 3 minutes and drain.

5.Check Risotto, make sure rice is al Dente. Season to taste and add parmesan

serve as handout

This recipe will be demonstrated on our Signature Dish Kitchen at the Dalriada Festival on Saturday the 18th of June 2pm in the Fine Food Marquee