GENERAL INFORMATION
INGREDIENTS
PREPARATION
In a hot sauté pan, pour the olive oil, add the onion, stir and cook without colouring, add the rice, mix and pearl. Deglaze with white wine, add 1 orange juice, let reduce then add the garlic clove, moisten with broth to the height and cook for 18 minutes, stirring, add broth if necessary.
While the risotto is cooking, in a pot of boiling salted water, immerse the green asparagus for 6 minutes. When cooked, drain them.
In a salad bowl, place the salmon and mix with 2 tablespoons of olive oil, 1 orange juice and the lemon juice. Season with fine salt and pepper.
Finish the risotto with the parmesan and butter, add broth to roll the risotto then add the asparagus previously cut into bevels. Place on the plates, add the salmon and grate a little orange and lemon. Add a few coriander leaves.
Enjoy your lunch ! 😉