Risotto with asparagus, salmon and shrimps

Peel the white asparagus and cut a piece of the woody end. Thin green asparagus do not need to be peeled.

Cook the white asparagus al dente in about 15-20 minutes; the green asparagus has a shorter cooking time. Count on about 8 minutes. Drain and cut into pieces.

Heat the olive oil in a (appetizer) pan with a raised edge. Fruit the onion snippets for a moment. Put the rice grains in the pan and fry them for a few minutes while stirring. Now add the broth to small bits at the same time. Pour some stock in the pan every time the rice grains have absorbed the liquid. The risotto rice is al dente in about 18-20 minutes. A minuscule hard core is present when biting through a grain of rice. Risotto rice should not be cooked to porridge.

After 15 minutes, mix the zucchini cubes and parsley with the risotto.

Add the salmon and asparagus pieces at the last minute. Spoon the pieces gently through the risotto so that they remain intact. Stir the shrimps and the butter through the creamy risotto as soon as the salmon pieces are just cooked.

Eat a fresh, crunchy green salad with this dish.