Crispy Salmon With Asparagus And Lemon Risotto - cooking recipe

Ingredients

3 cups chicken stock
2 tbsp butter
1 None onion, finely chopped
2 cloves garlic, crushed
2/3 cup arborio rice
1/2 cup dry white wine
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
1 tbsp olive oil
4 None salmon fillets (4-5 oz each), skin on
1 None bunch asparagus, trimmed, cut into 1 inch lengths
2 None lemons, peel finely grated
2 tbsp chopped parsley
None None Lemon wedges, to serve

Preparation

Bring stock and 3 cups water to a boil in a medium saucepan. Keep warm.
Melt butter in a large saucepan on high heat. Add onion and garlic and saute for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Stir in wine and cook for 1-2 mins, until almost evaporated. Stir hot stock into rice, 1 cup at a time, until all liquid is absorbed and rice is tender (it will take about 20 mins). Remove from heat. Stir in cream and Parmesan cheese. Season to taste.
Meanwhile, heat oil in a large skillet on high heat. Cook salmon, skin-side down, for 2-3 mins until golden and crisp. Turn and cook for 1-2 mins until cooked to desired doneness. Transfer to a plate.
Saute asparagus in same pan for 3-4 mins until just tender. Stir into the risotto along with lemon peel. Serve with salmon. Sprinkle with parsley and serve with lemon wedges.