Asparagus Risotto with Sautéed Salmon and Asparagus

Step 1: Prepare the Asparagus Broth

1. In a pot, combine the asparagus stems, chopped red onion, smashed garlic, and water.
2. Bring to a boil, then reduce heat and let it simmer for about 30 minutes.
3. Blend up with an immersion blender or blender until smooth and season with salt. Set aside.

Step 2: Cook the Risotto

1. In a large saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
2. Add the finely chopped red onion and cook until translucent, about 2-3 minutes. Add minced garlic and cook for another minute, until fragrant.
3. Add the Arborio rice to the pan, stirring for about 2 minutes until the rice is coated and lightly toasted.
4. Pour in the white wine and let it simmer until absorbed. I recommend Talley Vineyards Chardonnay.
5. Gradually add the asparagus broth, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding more. This process should take about 18-20 minutes for the rice to become creamy and al dente.
6. Once cooked to your liking, stir in the grated Swiss cheese, remaining butter, and season with salt.

Step 3: Sauté the Salmon and Asparagus

1. In a skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Season the salmon fillets with salt and pepper, and add them to the skillet. Cook for about 4-5 minutes on each side or until the salmon is opaque and flakes easily with a fork. Remove the salmon and set aside.
3. In the same skillet, add the asparagus tips and sauté for 2-3 minutes until tender but still crisp. Season with salt and pepper.

Step 4: Serve

1. Spoon the risotto onto plates. Place a salmon fillet on top of each serving.
2. Garnish with the sautéed asparagus. You can also sprinkle fresh herbs like parsley or basil on top.

Enjoy your delicious asparagus risotto with salmon! It’s a wonderful combination of creamy risotto and fresh sautéed vegetables and salmon.  The perfect dinner for Spring!