Asparagus risotto with salmon fillet

Ingredients for 2 servings:

• 140 g risotto, alternatively rice pudding works – cheaper, but tastes comparable
• 200 g asparagus, green
• 2 salmon fillets, preferably fresh from the fish stall
• 500 ml vegetable stock
• 2 shots of white wine
• 1 shallot(s), finely diced
• 50 g Parmesan
• 3 tsp butter
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preparation: Heat the stock. Then finely dice the shallots. Peel the lower third of the green asparagus. Then cut the asparagus into pieces about 2-3 cm long and blanch. Preparation: Heat 1 teaspoon of butter. Sauté the shallots and shortly after the rice until translucent. Deglaze with white wine and stir well, preferably with a wooden spoon. As soon as the wine has almost evaporated, add the stock a ladle at a time, stirring constantly. When the liquid has almost evaporated again, add another ladle and stir again. A risotto needs touching love! Sear the salmon fillets and cook in the oven at approx. 100°C until the salmon is slightly translucent on the inside. How long the salmon needs to cook depends on the size of the dish. To finish the risotto, a splash of wine can be added. Add the blanched asparagus and fold in carefully. A knob of butter and shaved Parmesan complete the risotto. Finally, sprinkle some freshly ground pepper over the prepared risotto.