Asparagus Salmon And Onion Risotto Recipe

• 1 lb asparagus, tough ends snapped off, spears cut into 1 1/2 inch lengths Salt
• 1 Tbsp. extra virgin olive oil
• 1 med shallot, chopped
• 2 Tbsp. Irish whiskey
• 1 c. arborio rice
• 3 x to 4 c. chicken broth, heated
• 1/2 lb salmon fillet, cut into 1 inch cubes
• 1 tsp chopped fresh dill
• 1/4 c. minced green onions, green part only
• 1/4 c. whipping cream Pepper

1. Place asparagus in skillet with 1 tsp.
2. salt and water to cover.
3. Bring to boil.
4. Cook at medium-high heat till asparagus is tender, about 10 min.
5. Drain well and set aside.
6. Heat oil in skillet.
7. Add in shallot and saute/fry 1 minute over medium heat.
8. Add in whiskey and cook over high heat to reduce liquid by half, 3 to 4 min.
9. Add in rice and saute/fry 1 minute to moisten grains.
10. Add in 1/2 c. chicken broth and cook at medium heat till rice absorbs liquid, stirring occasionally, 7 to 10 min.
11. Add in another 1/2 c. broth and repeat.
12. Add in about 2 more c. broth, 1/2 c. at a time, and allow each to be absorbed before adding more.
13. When rice is almost tender, stir in salmon cubes and cook 8 to 10 min.
14. Add in additional broth if mix is dry.
15. Stir in reserved asparagus, dill, green onions, cream, salt and pepper to taste.
16. Serve immediately.

salt, extra virgin olive oil, shallot, irish whiskey, arborio rice, chicken broth, salmon fillet, dill, green onions, whipping cream pepper

Taken from cookeatshare.com/recipes/asparagus-salmon-and-onion-risotto-71019 (may not work)