Salmon Risotto Recipe

Directions

1. 1

   Prepare the Ingredients

   Begin by preparing all ingredients. Chop the onion, mince the garlic, trim and cut the asparagus into 2-inch pieces, and dice the heirloom tomatoes. Cut the salmon into bite-sized pieces.

2. 2

   Cook the Salmon

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the salmon pieces and cook for about 4-5 minutes, or until cooked through. Remove from the skillet and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, add the remaining olive oil and butter. Sauté the onion and garlic until translucent, about 3-4 minutes. Add the asparagus and cook for another 3 minutes.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the broth, one cup at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next cup. This process should take about 18-20 minutes.

6. 6

   Finish the Risotto

   Once the rice is cooked al dente, stir in the cooked salmon, heirloom tomatoes, Parmesan cheese, lemon juice, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through.

7. 7

   Serve

   Remove from heat and serve warm. Optionally, garnish with additional Parmesan cheese and lemon zest.