Now I usually like to make a cheaty oven baked risotto, but I did this the regular way because I hadn't made it before and wasn't sure if I was going to add the asparagus at the middle or end... in the end I think it was a good choice to wait to the end and do a stove-top version. It's pretty easy anyways.
Even better is that it uses tinned red salmon - you could use pink but I don't think the taste would be as good. It's still a helluva lot cheaper than buying fresh salmon!
2 tb olive oil\
1 1/2 cups arborio rice
1/2 large or 1 medium onion, diced
1 litre vegetable stock
415g tin red salmon, drained
1 cup tasty cheese
6 stalks asparagus
Heat oil in bottom of a deep frypan, or pot. Add onion and heat until transparent. Add rice and slosh around for about a minute, until it's covered in the oil and onion. Add 1 1/2 cups stock, simmer for a few minutes
After a few minutes, add your drained salmon, and add another 1 1/2 cups stock.
Simmer for another 5 minutes, add pepper.
Add your cheese and rest of your stock and stir through. Turn your hob down to its lowest setting and allow to simmer for about another 15-18 minutes until it becomes thick and saucy.
Whilst it simmers away, sprinkle oil over your raw asparagus - add to a hot frypan or grill pan and cook, turning every minute for 5 minutes until cooked, take off the heat and chop roughly.
To serve, plate up and sprinkle with your asparagus! It's lovely! Give it a try! xx
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