Sweat the shallot and garlic in 1 tbsp olive oil for 3 minutes. Toss in the carnaroli rice, coat in the oil and cook for a minute or two. Splash in the wine to evaporate and season with salt and pepper. Next, start adding in the hot stock, simmering until liquid is nearly absorbed. Squeeze out all the water from the defrosted spinach, chop and add into the risotto. Meanwhile, place the salmon fillets onto a baking dish. Season with salt, pepper and drizzle over a little olive oil. Bake in the oven at 200`c and bake for 10-12 minutes or to your liking. Continue the risotto by adding in the sliced asparagus and cook for 2 minutes. Add in the chopped dill and finely grated lemon zest, stir well and serve into 2 deep bowls. Place the salmon fillets on top, drizzle over a little extra virgin olive oil and garnish with fresh dill.
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