Asparagus and hot-smoked salmon risotto

Method

1. Finely chop the onion, then heat a little olive oil in a pan and gently fry for 5 minutes or until soft. Meanwhile, put the stock in a pan over a low heat. Add the arborio rice to the onion and cook for 2 minutes, stirring. Add the wine and stir until absorbed, then add the stock, a ladleful at a time, stirring until each ladleful has been absorbed before adding the next.
2. Meanwhile bring a pan of water to the boil. Trim the asparagus, blanch in the water for 2 minutes, then drain and refresh under cold water. Slice the stems into 3cm lengths, keeping the tips whole. Flake the salmon and set aside.
3. Once the rice is just cooked, stir in the asparagus, salmon and a good squeeze of lemon juice. Grate in the parmesan and add a small handful of the tarragon leaves. Season well and serve.