1
Butternut squash is easy to clean because you can easily cut it into two parts. Cut a slice from the bottom and top and halve the squash before the ball (where the seeds are). Now you can easily cut off the skin around it by leaving the squash on the cutting board. Remove the seeds and cut the flesh into small cubes.
2
Put a large frying pan on the fire with the butter and fry the chopped onion and diced squash in it. After a few minutes, add the risotto rice and fry it for a few more minutes on high heat. Lower the heat and put a lid on the pan.
3
Add the white wine in three stages. Then do the same with the (hot) stock. Add this too in stages. Whenever the rice has absorbed the liquid, it is time to add some more. Taste whether the risotto is al dente. Then season with grated Parmesan cheese and coarsely ground pepper.
4
While the risotto is cooking, you have enough time to prepare the salmon and asparagus. Make sure that your hot air oven is preheated to 200 degrees. Remove 2cm from the bottom of the asparagus and drizzle the asparagus with a little olive oil, salt and pepper. Mix 8 tablespoons of breadcrumbs with 2 tablespoons of olive oil and a generous handful of finely chopped tarragon and/or parsley. Place the pieces of salmon on a baking tray and cover them with a layer of breadcrumbs. Bake the salmon and asparagus in the oven for about 13 minutes.
