Dinner

Salmon Prawn Risotto

Name: Salmon Prawn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 50g/2oz butter; 1 finely chopped onion, finely chopped; 150g rice; 125ml white wine; 1 litre hot vegetable stock, hot; lemon, juiced and zested, The juice and zest of one; 240g large king prawn, large; 150g salmon; 100g tips blanched briefly in boiling water asparagus, tips, blanched briefly in boiling water; black pepper, ground, ground; 50g shavings Parmesan, shaved

A creamy Italian-style risotto with salmon, king prawns, asparagus, lemon, and Parmesan.

45 min
650 kcal
Pescatarian
Italian
Seafood

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Ingredients

For 2 servings

Steps

Step 1:
Melt the butter in a thick-based pan.
Step 2:
Gently cook the onion without letting it colour, until soft.
Step 3:
Add the rice and stir to coat all the grains in the butter.
Step 4:
Add the wine and cook gently, stirring until it is absorbed.
Step 5:
Gradually add the hot stock, stirring until each addition is absorbed.
Step 6:
Keep stirring until the rice is tender.
Step 7:
Season with the lemon juice, lemon zest, and pepper to taste; the salmon will probably provide sufficient saltiness, so salt may not be needed.
Step 8:
Stir gently to heat through.
Step 9:
Serve scattered with the Parmesan and seasonal vegetables.
Step 10:
Grill the salmon.
Step 11:
Gently place the salmon onto the risotto with the prawns and asparagus.