Instructions: Heat half the oil in a saucepan and cook the shallots gently for 3 minutes.

Add the garlic, lemon rind, lemon grass, ginger and salt and pepper. Add the stock and 1 pint water, bring to the boil and simmer for 10 minutes.

Leave to stand for 30 minutes then strain.

Heat the remaining oil in a large frying pan and fry the rice until translucent. Add the lemongrass and stock, bring to the boil and simmer for 15 minutes.

Add the wine, salmon and asparagus and simmer for 5 minutes or until the liquid has been absorbed by the rice.

Just before serving, season to taste, stir in the yoghurt and sprinkle with fresh grated parmesan.

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