Risotto with green asparagus and salmon

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 kg asparagus, green
• 800 g salmon
• 400 g risotto rice
• 100 ml white wine
• 1 liter vegetable broth
• 1 bunch of chives
• Salt
• pepper
• curry
• chili powder
• e.g. crème fraîche
• some olive oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Finely chop the spring onions. Cut the green asparagus into approximately 1 cm pieces. If using frozen salmon, thaw it and then cut into small cubes. Chop the chives into small rolls. Heat a little olive oil in a large pan and sauté the onion pieces until translucent. Add the risotto rice and sauté briefly. Then add the asparagus pieces and after a short time, deglaze everything with the white wine. Allow the liquid to evaporate and add half of the hot vegetable stock and simmer for a good 5 minutes. Stir gently every now and then. Then add another half of the remaining stock and continue to simmer gently. After another 5 minutes, pour in the rest of the stock and carefully fold in the salmon pieces. Once the salmon pieces are in, stir carefully; it’s better to fold them in, otherwise the salmon will fall apart. Season with salt, pepper, curry, and chili to taste, and add crème fraîche if desired. After another 5 minutes of cooking, the salmon should be cooked through, and you can garnish the risotto with the chives.