In a saucepan, prepare the vegetable stock or broth and bring it to a light simmer. Keep it warm throughout the cooking process, as it will need to be gradually added to the salmon asparagus risotto.

In a medium saucepan, heat up the extra virgin olive oil on low to medium heat.

Add the thinly diced onions, season them with a pinch of salt and pepper, and cook until they become transparent. This will take approximately 3 minutes.

Next, add the asparagus chunks and mix well. Sautee the vegetables for 2 minutes, but don't cook them thoroughly, as they will while you cook the risotto.

Next, toast the rice in the pan for a minute, stirring frequently. Do so until the rice changes color, and every grain is coated in oil.

Reduce the heat to low and start incorporating the broth a ladle at a time, adding more when required.

To cook the risotto, maintain a gentle simmer in the pan, not a boil, and ensure your broth is warm when adding it. This is a crucial step as it ensures the dish is cooked evenly, and maintains a consistent temperature.

Keep on stirring every couple of minutes and adding broth to the pan until the risotto is cooked. This will ensure a creamy texture, as starch gets released the more the risotto is stirred. Cooking the risottowhile adding the broth will take approximately 18-20 minutes.

Once cooked, add the cream cheese to the asparagus risotto and stir well.

Finally, add the strips of smoked salmon and mix well once more. Taste for salt and pepper, and adjust as needed.

Allow the rice to rest for a couple of minutes, for the flavors to settle and blend well.

Your perfect rice is cooked! Serve the salmon asparagus risotto on its own or with a side of green salad. Enjoy!