Salmon Shrimp Risotto

Ingredients

• 4 tbsp butter
• 1 onion
• 1½ cup Arborio rice
• ½ cup dry white wine
• 4 cup hot vegetable broth
• 1 lemon
• 1 lb large shrimp
• 1 lb salmon fillets
• ½ lb asparagus tips
• ½ tsp black pepper
• ½ cup Parmesan cheese (optional)

Steps

1. Melt butter in a large, thick-based pan over medium-low heat. Add finely chopped onion and cook gently until soft and translucent, about 5-7 minutes.
2. Add rice to the pan and stir for 1-2 minutes until all grains are coated in butter. Pour in white wine and stir continuously until fully absorbed.
3. Gradually add hot vegetable broth, about 1/2 cup at a time, stirring constantly. Wait for each addition to be almost fully absorbed before adding the next, continuing until the rice is tender and creamy, about 20-25 minutes.
4. While the risotto cooks, grill or pan-fry the salmon until cooked through and flakey. Briefly blanch asparagus tips in boiling water for 2-3 minutes until tender-crisp.
5. Stir lemon juice and zest into the risotto. Season with black pepper to taste. Gently fold in cooked shrimp and asparagus, heating through for 2-3 minutes.
6. Serve the risotto immediately, topped with the grilled salmon and scattered with Parmesan shavings, if desired.