Green asparagus risotto with orange, marinated salmon

The recipe is quick and takes 25 minutes. Today I take you to Italy.

INGREDIENTS FOR 4 PEOPLE

- 300g Arborio or Carnaroli rice

- 1 chopped onion or 1 chopped shallot

- 2 oranges

- 1 clove of garlic, peeled and degermed

- 80g of butter

- 1 glass of white wine

- 1.400 l stock cube

- 1 300g raw salmon cut into small cubes

- 8 green asparagus spears (cut off the tails and remove the leaves from the stems)

- 100g grated parmesan cheese

- olive oil

- 1 lemon

- fine salt and freshly ground pepper

- ¼ bunch of washed coriander

In a hot frying pan, pour the olive oil, add the onion, stir and cook without browning, add the rice, mix and peel. Deglaze with white wine, add 1 orange juice, reduce, then add the garlic clove, moisten with stock and cook for 18 minutes, stirring, adding more stock if necessary.

While the risotto is cooking, place the green asparagus in a pan of boiling salted water for 6 minutes. Drain the asparagus when it is cooked.

Place the salmon in a salad bowl and mix with 2 tablespoons of olive oil, 1 orange juice and the lemon juice. Season with fine salt and pepper.

Finish the risotto with the parmesan and butter, add some stock to roll the risotto and then add the asparagus which has been cut into strips. Place on the plates, add the salmon and grate a little orange and lemon. Add a few coriander leaves.

Boiling tip: the water from cooking green vegetables such as asparagus and cauliflower is excellent. It is a very good natural boil! It is a very good natural boiling agent, which gives your preparation a lot of flavours.

Bonne appétie!