Asparagus and lemon risotto with crispy salmon

This beautiful asparagus and lemon risotto is simmered in white wine and garlic to create the creamiest, most flavoursome rice dish. Served with a piece of crispy-skin salmon, this makes a perfect dinner.
Asparagus and lemon risotto with crispy salmonWoman's Day



1.Bring stock and water to boil in a medium saucepan.
2.Melt butter in a large saucepan on high. Saute onion and garlic for 3-4 minutes, until tender.
3.Add rice and cook, stirring, for 1 minute. Blend in wine and cook for 1-2 minutes, until almost evaporated.
4.Stir hot stock mixture into rice, 1 cup at a time, until all liquid has been absorbed and rice is tender (about 20 minutes). Remove from heat and blend in cream and parmesan. Season to taste.
5.Meanwhile, heat oil in a large frying pan on high. Cook salmon, skin side clown, for 2-3 minutes until golden and crisp. Turn and cook for 1-2 minutes until cooked to taste. Transfer to a plate.
6.Saute asparagus in same pan for 3-4 minutes until just tender. Mix through risotto, along with zest. Serve with salmon. Sprinkle with parsley and accompany with lemon wedges.

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