Asparagus and Salmon Risotto

Ingredients

• 12 ounces risotto, carnaroli
• 1 1/2 teaspoon butter
• 1/2 glass white wine
• 1 onion, white, small and finely chopped
• 4 cups lightly salted boiling water
• 10 ounces asparagus
• 10 ounces salmon fillet, fresh, cleaned and cut into small chunks
• 1 teaspoon butter flakes
• 2 teaspoons parmesan cheese, finely grated
• Salt to taste
• Fresh ground pepper to taste

Preparation

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