Asparagus Risotto with Salmon
Makes 4 servings
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 or 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.