Asparagus and Salmon Risotto

Ingredients

  • 12 ounces risotto, carnaroli
  • 1 1/2 teaspoon butter
  • 1/2 glass white wine
  • 1 onion, white, small and finely chopped
  • 4 cups lightly salted boiling water
  • 10 ounces asparagus
  • 10 ounces salmon fillet, fresh, cleaned and cut into small chunks
  • 1 teaspoon butter flakes
  • 2 teaspoons parmesan cheese, finely grated
  • Salt to taste
  • Fresh ground pepper to taste

Preparation

Click here for preparation method.

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