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Chop half of the yellow onion
Heat olive oil in a pan and add the onions, cook for a bit
Dice the two red bell peppers and add them to the pan with the onions
Season with salt, pepper, Italian seasoning and cook for 5 more minutes
Add the 4 cloves of garlic and 1 cup of Arborio rice, toast for 1 minute
Add the 4 cups of vegetable broth and ½ cup of Sauvignon Blanc, let it cook off
Add ½ cup of broth at a time, letting it absorb before adding more, until all broth is used
Make the chimichurri sauce by blending ½ cup parsley, ⅓ cup olive oil, white wine vinegar, 2 garlic cloves, salt, pepper, smoked paprika, and dried oregano
Season the salmon with olive oil, salt, pepper, garlic powder, and smoked paprika
Air fry the salmon at 400F for 10-12 minutes
Stir in the Bomba sauce and ¼ cup Parmesan cheese to the risotto
Serve the risotto topped with the salmon and chimichurri sauce