In a large pan, add diced onions, shallots,
and 1 teaspoon oil. Bring to medium heat. Stir often and cook for 15-18 minutes
until soft and brown.
Add garlic, asparagus, and rice. Season
with salt and pepper and add cinnamon. Mix and cook for another 2-3 minutes.
Then, reduce heat to low.
Deglaze the pan by adding the cooking wine.
Stir again and gently scrape the bottom of the pan to loosen any bits. Cook for
another minute or so or until the alcohol begins to evaporate.
Return heat to medium and add one cup of
vegetable stock. Stir and cook for 5-6 minutes, then add an additional cup of
vegetable stock. Continue and repeat this process until all the vegetable stock
is used and the rice becomes tender. Season with salt and pepper as needed.
Stir in pumpkin purée and fresh lemon juice until combined. Cover with a lid while preparing the salmon.
Pat salmon portions dry and season with
salt, pepper, and cajun seasonings. Bring a large skillet to medium heat and
add remaining 1 tablespoon cooking oil. When the pan is hot, add salmon pieces,
skin side down, and cook for 3-5 minutes or until salmon is browned and seared
on the bottom. Refrain from moving during this time.
When ready, flip and turn off heat. Leave
the salmon in the hot pan—as it cools, the fish will continue to cook for
another 3-5 minutes.
Meanwhile, uncover risotto, and give
another stir. Portion on serving plates or bowls.
When the salmon is ready, layer over
risotto and garnish with pumpkin seeds. Serve immediately and enjoy!
