- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 4 cups chicken broth
- 2 Tbsp extra virgin olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
- 1/2 cup dry white wine
- 2 Tbsp butter
- 1 Tbsp fresh lemon juice
- 1/2 cup freshly grated Parmesan or Parmigiano-Reggiano cheese
2 cans (6oz each) Wild Planet Wild Sockeye Salmon, drained and flaked
2 cans (6oz each) Wild Pink Salmon, drained and flaked
- Sea salt and freshly ground black pepper
- Parsley, chopped (optional)
Steam (or blanch) asparagus pieces until cooked but still crisp, about 5 minutes. Rinse with cold water, drain, and set aside.
Heat chicken broth in a medium saucepan on low heat, do not bring to a boil.
Warm extra virgin olive oil in a large saucepan over medium heat. Add diced onion and sauté until tender, about 3-5 minutes. Stir in minced garlic and risotto rice, cooking until rice is slightly toasted, about 5-7 minutes.
Add dry white wine, stirring constantly until most of the wine has evaporated, about 5 minutes.
Reduce heat to medium-low and slowly add warmed chicken broth, one cup at a time, allowing the liquid to absorb into the rice mixture.
Continue cooking until rice is tender and mixture becomes creamy, stirring frequently, about 20-25 minutes.
Gently stir in steamed asparagus pieces and heat for an additional 2-3 minutes.
Remove from heat. Stir butter into rice mixture.
Add lemon juice and grated cheese.
Gently fold in flaked Wild Planet Salmon and season with salt and pepper.
Top with a bit of chopped parsley and serve.