Salmon and Asparagus Risotto

Risotto is one of those meals that used to scare me because I always heard how time intensive it is to make and hard. Well yes it does take a little bit of time but it isn't hard and I find I can get my dishes done and read a book while it does its thing in the pan. I picked up some salmon from the grocery store and I didn't feel like cooking it how I normally do and decided to just wing a risotto recipe, the result was pretty darn delicious, super simple to make, and sure to impress anyone who eats it!



Salmon and Asparagus Risotto: Serves 4

1C Arborio Rice
1/2C Diced Onion
1tsp Olive Oil
5C Chicken Stock - Fat Free
2 Bay Leaves
12oz Salmon Fillet - Descaled
1lbs Asparagus - Cut into 1-2" Pieces
4oz Goat Cheese
Salt & Pepper

In a sauce pot place the chicken stock and bring up to a simmer, keep on a low simmer so the stock stays just as hot as the risotto. While the stock is heating up place a large saute pan (mine is about 12" round with 2-3" sides), over medium heat. Add the olive oil and allow it to get warm, add the onions with some salt and pepper and cook for 5-7 minutes until the onions turn translucent. Next add the rice to the pan and toss it in the onions, continue to cook and stir the rice for 4-5 minutes to toast the rice, now add about 1C of the stock and the bay leaves to the pan, stir immediately and reduce the heat so there is only a light simmer in the pan. Stir once every other minute until the stock has fully absorbed into the rice, add another cup of liquid and repeat until you are down to the last cup of stock.

While the rice is slowly absorbing the stock you can prepare the asparagus and salmon. I took the bottom 2-3" off of my asparagus (this part is normally woody and not tasty!) then cut into 2" pieces. Next I cubed my salmon into approximately 1" chunks. Set to the side while the risotto is doing its thing.

Once you have put in all but the last cup of stock and it is time to add that last cup add the salmon and asparagus to the pan, then add the last cup of stock, stir then cover with a lid and cook for 4-5 minutes with the lid on, then remove the lid, stir, and let the rice finish absorbing the liquid. About a minute before it has finished absorbing the liquid add the goat cheese and stir to let it melt through. Give it another minute or two to finish absorbing the stock then remove from the heat, serve and enjoy!

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WW: 12 Points Plus / serving