Salmon and Asparagus Risotto

Now for today's second recipe. I tried this for the first time tonight and it was delicious. So delicious in fact that after finishing her plate, Christine decided she would scrape mine. She won't be happy that I shared that with the world, but hey ...

This is a really easy meal to prepare and it is made with kitchen staples.

Ingredients:

1 filet of salmon (skinned, boned and chopped into small pieces)
8 to 12 cooked asparagus spears cut into 1-inch lengths
1 lemon
500 ml of veggie stock
2 tablespoons of butter
1 medium onion
130g of arborio rice (I used organic short-grain brown rice to correspond to the diet)
dash of cream (optional)


- Gently fry the onion in butter over medium heat until soft, then zest the lemon and stir it with the onion.

- Stir in the rice to coat all the grains of rice with butter.

- Start adding stock approx. 150 ml at a time. Have the heat such that the stock just simmers. The stock will reduce and thicken. Every time this happens, add another 150ml. Stir frequently and continue until the rice is just about done. Meanwhile, squeeze the lemon and add a couple tablespoons along with some broth.
(Save the last bit of lemon juice to season the dish with at the end.)

- When the rice is just a tad underdone, stir in the asparagus and salmon. Season with salt, pepper, and lemon juice.

- Cover the pot and let it sit for 5 minutes. By then the salmon is usually cooked, but it may need a minute more. If you wish add a dash of cream now.