Smoked Salmon Risotto with Mushrooms and Asparagus

Ingredients:

16oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and broken into large chunks

2 8oz packages mushroom risotto (found in the boxed rice section of your grocery store)

1 14.5oz can of chicken broth

6oz fresh asparagus, sliced into 2-inch pieces, blanched in boiling water, then cooled

10oz frozen peas, blanched in boiling water, then cooled

1/4 cup fresh grated parmesan cheese

1/4 cup fresh basil leaves, chopped

Pepper, to taste

Procedure:

Prepare the risotto according to package directions, but only cook for 3/4 of the total time, about 15 to 18 minutes.

While the risotto is cooking, in a large separate nonstick pan bring the chicken broth to a simmer.

Turn off heat, then add the salmon to the chicken broth and warm through for 5 minutes.

Remove salmon from broth and set aside, then season with pepper and cool slightly.

Add the peas, asparagus, and parmesan cheese to the partially cooked risotto, then finish cooking the risotto.

Use some of the warm chicken broth if the risotto gets too thick, by stirring a tablespoon in at a time.

Add the smoked salmon chunks to the risotto and gently fold them into the risotto.

Fold in the chopped basil leaves, then warm through and serve immediately.