Smoked Salmon Asparagus Risotto

• 2 1/4 cups water
• 3 teaspoons dried chicken bouillon
• 1 cup white rice
• 1/2 pound asparagus
• 4 ounces smoked salmon
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper

1. Up to 4 hours before mealtime, place the water and chicken bouillon in a saucepan and bring to a boil.
2. Stir in the rice, cover, and cook over medium-low heat for 20 minutes, or until the liquid is absorbed.
3. Transfer the rice to a large saute pan, cover, and refrigerate until ready to cook.
4. Remove and discard the ends from the asparagus and cut the remainder into 1-inch pieces.
5. Place the asparagus in a saucepan and add about 1/2 inch of water.
6. Bring to a boil, and cook over medium heat for 5 minutes, or until tender.
7. (Alternatively, if you have a microwave, place in a microwave-safe bowl and add a little water.
8. Cover with waxed paper or plastic wrap and microwave on high for 3 minutes, or until tender.)
9. Drain the water and refrigerate until ready to use.
10. Cut the smoked salmon into 1/4-inch-thick strips, cover, and refrigerate until ready to use.
11. Fifteen minutes before mealtime, remove the pan with the rice from the refrigerator, uncover, and transfer to the stove.
12. Add the cream and cook over medium-high heat, stirring frequently, for 5 minutes, or until it just begins to boil.
13. Add the Parmesan cheese and cook over medium heat, stirring constantly, for 5 minutes, or until it just begins to thicken.
14. Stir in the asparagus, season with salt and pepper, and cook for 2 minutes to heat through.
15. Stir in the salmon and remove from the heat.
16. Spoon some of the risotto onto each plate and serve immediately.

water, chicken bouillon, white rice, asparagus, salmon, heavy cream, parmesan cheese, salt

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-asparagus-risotto-380144 (may not work)