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  • Asparagus Salmon And Onion Risotto

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    Asparagus Salmon And Onion Risotto
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb asparagus, tough ends snapped off, spears cut into 1 1/2 inch lengths Salt
    • 1 Tbsp. extra virgin olive oil
    • 1 med shallot, chopped
    • 2 Tbsp. Irish whiskey
    • 1 c. arborio rice
    • 3 x to 4 c. chicken broth, heated
    • 1/2 lb salmon fillet, cut into 1 inch cubes
    • 1 tsp chopped fresh dill
    • 1/4 c. minced green onions, green part only
    • 1/4 c. whipping cream Pepper

    Directions

    1. Place asparagus in skillet with 1 tsp. salt and water to cover. Bring to boil. Cook at medium-high heat till asparagus is tender, about 10 min.
    2. Drain well and set aside.
    3. Heat oil in skillet. Add in shallot and saute/fry 1 minute over medium heat. Add in whiskey and cook over high heat to reduce liquid by half, 3 to 4 min. Add in rice and saute/fry 1 minute to moisten grains. Add in 1/2 c. chicken broth and cook at medium heat till rice absorbs liquid, stirring occasionally, 7 to 10 min.
    4. Add in another 1/2 c. broth and repeat. Add in about 2 more c. broth, 1/2 c. at a time, and allow each to be absorbed before adding more. When rice is almost tender, stir in salmon cubes and cook 8 to 10 min. Add in additional broth if mix is dry.
    5. Stir in reserved asparagus, dill, green onions, cream, salt and pepper to taste. Serve immediately.

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