Roast Salmon w/ Asparagus and Brie Risotto

Chris and I were both pretty disappointed with this recipe... The asparagus didn't cook all the way, which was not my fault since I followed the recipe exactly. In the future I wouldn't cook the asparagus in the risotto at all since it made the risotto have a very strong asparagus flavor. Also, I think the risotto itself could do with a little sprucing up. It needs salt since risotto is normally made with saltier cheeses like Romano, Asiago, Parmesan etc. Also I think a little white wine added at the beginning would go amiss either.

This didn't effect the flavor but it is worth noting. Make sure that the broth you are using is light in color. If you use a darker broth your risotto will taste fine, but it will look like baby poop.

Bottom Line: 3.0 Stars

Asparagus and Brie Risotto
4 cups organic vegetable or chicken broth
2 tablespoons olive oil
4 green onions, minced (use the green garlic!)
1/2 Sweet Onion, diced
1 cup organic Arborio rice
1 pound asparagus, trimmed and cut into 2-inch pieces
½ teaspoon freshly ground pepper
Salt to taste
6 ounces Brie cheese, cubed

Method

1. Bring the broth to a boil in a large saucepan over medium heat. Reduce the heat to low, cover, and simmer.
2. Heat the oil in a deep heavy saucepan over medium heat. Add the green garlic, onion and rice and cook for 5 minutes, or until the rice is golden brown. Begin adding the broth, 1/2 cup at a time, and cook, stirring constantly, for 20 minutes, or until the broth is absorbed and the risotto begins to get creamy. Just before adding the last amount of broth, add the asparagus and pepper.
3. Stir in the cheese.