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1
Up to 4 hours before mealtime, place the water and chicken bouillon in a saucepan and bring to a boil.
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2
Stir in the rice, cover, and cook over medium-low heat for 20 minutes, or until the liquid is absorbed.
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3
Transfer the rice to a large saute pan, cover, and refrigerate until ready to cook.
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4
Remove and discard the ends from the asparagus and cut the remainder into 1-inch pieces.
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5
Place the asparagus in a saucepan and add about 1/2 inch of water.
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6
Bring to a boil, and cook over medium heat for 5 minutes, or until tender.
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7
(Alternatively, if you have a microwave, place in a microwave-safe bowl and add a little water.
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8
Cover with waxed paper or plastic wrap and microwave on high for 3 minutes, or until tender.)
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9
Drain the water and refrigerate until ready to use.
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10
Cut the smoked salmon into 1/4-inch-thick strips, cover, and refrigerate until ready to use.
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11
Fifteen minutes before mealtime, remove the pan with the rice from the refrigerator, uncover, and transfer to the stove.
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12
Add the cream and cook over medium-high heat, stirring frequently, for 5 minutes, or until it just begins to boil.
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13
Add the Parmesan cheese and cook over medium heat, stirring constantly, for 5 minutes, or until it just begins to thicken.
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14
Stir in the asparagus, season with salt and pepper, and cook for 2 minutes to heat through.
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15
Stir in the salmon and remove from the heat.
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16
Spoon some of the risotto onto each plate and serve immediately.
