After making salmon chowder last week, we had a few ounces of fabulous smoked salmon left. Not that we're above just eating it on crackers, but I wanted to make better use of it. I thought of risotto, since it's such a great way to use up small amounts of leftover meat, seafood or vegetables. We happened to have a little fresh dill and some leftover steamed asparagus in the fridge as well, so this risotto recipe was born. Whoever said that necessity is the mother of invention was, in this case at least, correct.
Image © Dave Scantland
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