For the Risotto Pronto Asparagus with Smoked Salmon, cut the smoked salmon into small pieces and fry in a pan with a little butter.
Deglaze with the vodka and stir until the alcohol has evaporated. Keep warm.
Add 1 package of Risotto Pronto Asparagus in a pan with 450 ml of water.
Heat on the stove top and when the water starts to bubble, cook for about 12 minutes. Stir occasionally until all the water is absorbed.
One minute before the end of the cooking time, add the salmon and mix with a nut of butter and the Parmesan cheese.
Serve the Risotto Pronto Asparagus with Smoked Salmon hot.