Salmon Prawn Risotto
Creamy Italian-style salmon and prawn risotto brightened with lemon and parmesan — a comforting yet elegant seafood main.
Servings
4
Difficulty
Easy
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Ingredients
main
- 50 g butter
- 1 pcs onion (finely chopped)
- 150 g arboreo or risotto rice
- 125 ml white wine
- 1 l hot vegetable stock
- 1 pcs lemon juice and zest
- 240 g king prawns (large)
- 150 g salmon
- 100 g asparagus tips (blanched)
- ground black pepper
- 50 g Parmesan shavings
Directions
- Melt the butter in a thick-based pan and gently cook the onion without colour until soft.
- Add the rice and stir to coat all the grains in the butter.
- Add the wine and cook gently, stirring, until it is absorbed.
- Gradually add the hot stock, stirring until each addition is absorbed and rice is tender.
- Season with lemon juice and zest and pepper to taste; avoid extra salt if the salmon is salty.
- Grill the salmon.
- Stir gently to heat through, then serve the risotto scattered with Parmesan and seasonal vegetables, topping with grilled salmon, prawns and asparagus.