Risotto with Salmon, Asparagus & Baby Carrots - Grains & Legumes Nutrition Council

Ingredients

• 1/2 cup (125ml) salt-reduced chicken stock
• 3 cups (750ml) water
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1/2 cup (100g) brown rice, rinsed
• 1 tablespoon chopped dill
• 2 x 150g skinless salmon fillets
• 1 x 250g bunch green asparagus, trimmed
• Olive oil spray
• 8-16 (200g) baby carrots, scrubbed and trimmed