Salmon and Asparagus Risotto

Ingredients:
8oz arborio risotto rice 
1 small onion - finely chopped 
1/4 pt white wine
1 pt vegetable stock (I used 2 cubes)
8 white cup mushrooms - sliced
6 long, fine asparagus shoots - cut into 1-2cm lengths 
creme fraiche 
smoked salmon - cut into strips 
Splash of oil
Extra water may be needed 

Method: 
With the oil, soften the onion in a large based pan - do not brown, add water if needed so that it does not stick 
Add in the rice and white wine, stir around and cook for a couple of minutes
Add the stock, bring to the boil then turn down to simmer for 10 minutes, stirring frequently
Add in the mushrooms and continue to simmer for another 5 minutes, stirring frequently
Add in the asparagus and simmer for another 5 minutes, stirring frequently 
Don't let the rice boil dry or stick on the bottom of the pan, add a little extra water if needed
When the rice is cooked, stir in the creme fraiche and allow to warm through for a minute (I used about half of a 200g pot of 0% fat creme fraiche)
Just before serving stir in the smoked salmon.  The heat from the rice will cook the salmon in seconds

Serves two