KID NOTE: The kids loved every bite of the salmon and asparagus. And they devoured the risotto.
VEGETARIAN TIP: Skip the salmon. Instead create a roasted vegetable medley of asparagus, cubed zucchini, yellow squash, red bell pepper, and onion. Serve over risotto and drizzle with chive butter.
GLUTEN MODIFICATIONS: Gluten free as written.
Made this whole meal, as written, last night for our Easter dinner. It was the PERFECT springtime meal AND hubby and son RAVED about everything!! If you haven’t made it, you must! =)
My husband doesn’t like salmon but liked ( not loved haha) this meal. I loved it as did my 3 year old. Very easy to make too!