This beautiful asparagus and lemon risotto is simmered in white wine and garlic to create the creamiest, most flavorsome rice dish.Served with a piece of crispy-skin salmon you will have an incredible dish !
Bring stock and water to boil in a medium saucepan.
Melt butter in a large saucepan on high. Saute onion and garlic for 3-4 minutes, until tender.
Add rice and cook, stirring, for 1 minute. Blend in wine and cook for 1-2 minutes, until almost evaporated.
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.
Meanwhile, heat oil in a large frying pan on high. Cook salmon, skin side down, for 2-3 minutes until golden and crisp. Turn and cook for 1-2 minutes until cooked to taste. Transfer to a plate.
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.
