Dinner for One

Salmon and Asparagus Risotto

There are at least three ways to look at the idea of cooking just for yourself.

1) It could be such a nuisance that you get a takeout meal and forget about cooking altogether. 

2) You could treat yourself to your favorite dish.

3) You could try something new that you think you’d like but hesitate to feed someone else in case it doesn’t turn out well.

I used to choose option 2 because that was the only way I ever got to eat Spaghetti with Garlic Sauce or Fried Eggs on Toast, two of my favorites. 

Now, though, I gravitate to Option 3.  That’s how I came to make Salmon and Asparagus Risotto.  I didn’t have to worry about keeping guests waiting while the risotto cooked. Not only was I my own guest but also I had leftovers! 

Salmon and Asparagus Risotto – serves 2-3 

10 fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 pound fresh salmon, skin removed and cut into 1-inch pieces
3 cups chicken broth + boiling water (if needed)
2 tablespoons butter or olive oil
1 medium onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1/2 teaspoon salt     

Prepare the asparagus and salmon first.  Half-fill a medium-size pot with water and begin heating over high heat.  When the water comes to a boil, add the asparagus and salmon and cook for 1 minute.  Drain and set aside. 

Heat the broth in a saucepan and keep warm over low heat.  

Heat the butter or oil in a wok or large saucepan over medium heat. Add the onion and cook for about 10 minutes, or until the onion softens.   

Add the rice, stir and cook for 2 minutes, or just enough to coat the rice with the butter or oil.  Add the wine, continually stirring, until it has been absorbed.  Add a few ladles of broth, just enough to cover the rice.  Cook over medium heat, continually stirring.  

Keep adding small amounts of broth and stirring until the rice begins to soften. Add the asparagus, salmon, Parmesan cheese and salt and stir until the Parmesan is absorbed and the asparagus and salmon are cooked.  Add more broth if needed.  The rice should be tender and have a creamy, moist consistency.  

Serve immediately. 

NOTE: The whole process will take 15-to-20 minutes. If you run out of broth, use boiling water.  

                   For more recipes, order "Help! My Apartment Has a Kitchen!"