Asparagus & Parmesan Risotto with Grilled Salmon

Prepare the Salmon: Preheat your grill to medium-high heat. Season 4 (6-ounce) salmon fillets with salt, pepper, and a drizzle of olive oil. Grill for 4-5 minutes per side, or until cooked through. Set aside.

Cook Asparagus: Snap the tough ends off 1 pound of asparagus and chop the spears into 1-inch pieces.

Make Risotto Base: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add 1 small, finely chopped onion and cook until softened, about 5 minutes. Add 1 1/2 cups of Arborio rice and toast for 2-3 minutes, stirring constantly.

Deglaze: Pour in 1/2 cup of dry white wine and stir until absorbed.

Add Broth: Begin adding warm broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes. You will need about 6 cups of warm chicken broth.

Add Asparagus: During the last 5 minutes of cooking, stir in the chopped asparagus.

Finish Risotto: Stir in 1 cup of grated Parmesan cheese and 2 tablespoons of butter. Season with salt and pepper to taste.

Serve: Serve the risotto immediately, topped with grilled salmon.