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SALMON AND SPRING VEGGIE RISOTTO

Ingredients

1 bunch asparagus

1 small zucchini, cut into ½” crescents

2 tablespoon olive oil

1 teaspoon salt

1 teaspoon black pepper

4 tablespoon butter

1 large leek, white and light green parts chopped

6 garlic cloves, chopped

1 cup Arborio rice

1 cup dry white wine

3 cups chicken stock

Juice from one lemon

¼ cup heavy cream

1 ½ cups frozen peas, thawed

½ cup grated parmesan cheese

2 teaspoon dill

¾ pound salmon filet, skinned and cut into 1” chunks

Instructions

Preheat oven to 400 degrees.

Cut off the woody ends of the asparagus and place on a foil lined baking sheet with the zucchini crescents. Drizzle all with the olive oil and season with ½ teaspoon each of the salt and pepper. Toss with your hands to ensure all of the veggies are evenly coated.

Bake for 10-15 minutes until the veggies are lightly browned and crisp tender.  Remove from oven and let cool slightly.  Cut the asparagus spears into 2-3” pieces and set the veggies aside.

Melt the butter in a large deep skillet over medium high heat.  Sauté the leeks and garlic until soft and fragrant, about 3 minutes.  Add the raw rice to the pan and continue to cook for another 2 minutes stirring frequently.

Add the wine to the skillet and stir constantly until all of the liquid is absorbed.  Add the chicken stock in half cup increments stirring constantly until the liquid is absorbed each time before adding more.

Once all of the liquid is absorbed and the rice has become tender (but still with some ‘al dente’ texture), add the lemon juice, heavy cream, and remaining ½ teaspoon each of the salt and pepper to the skillet.  Stir and cook for one more minute to incorporate.

Add the reserved asparagus and zucchini, peas, parmesan, dill, and salmon to the skillet. Continue cooking, stirring to combine until the salmon is just barely cooked through.

Garnish with additional parmesan and dill.  DEVOUR!!

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