In a saucepan, heat the olive oil over medium heat. Add the Arborio rice and stir for about 1-2 minutes until lightly toasted. Gradually add the broth, one ladle at a time, stirring frequently until absorbed. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Add Cheese and Chives

Once the risotto is cooked, stir in the cream cheese, grated Parmesan cheese, and chopped chives. Season with salt and pepper to taste. Keep warm.

Cook the Asparagus

In a separate pan, bring water to a boil and add the asparagus. Cook for 3-5 minutes until tender but still crisp. Drain and set aside.

Cook the Salmon

Season the salmon fillets with salt and pepper. In a skillet over medium-high heat, add a little olive oil and cook the salmon for about 3-4 minutes per side, or until cooked through and flaky.

Prepare Dill Crème Fraîche

In a small bowl, mix the chopped dill with crème fraîche. Season with salt and pepper to taste.

Serve

On each plate, serve a portion of the risotto, top with asparagus, and place a salmon fillet on top. Drizzle with the dill crème fraîche and garnish with a slice of lemon.