Salmon Prawn Risotto

Name: Salmon Prawn Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 50g/2oz butter; 1 finely chopped onion; 150g rice; 125ml white wine; 1 litre hot vegetable stock; The juice of one lemon; The zest of one lemon; 240g large King Prawns; 150g salmon; 100g tips blanched briefly in boiling water asparagus; ground black pepper; 50g shavings Parmesan

A delicious and elegant Italian seafood risotto featuring fresh salmon, king prawns, and tender asparagus tips, finished with a touch of lemon and parmesan.

Prep15 min
Cook35 min
Servings2
DifficultyMedium

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Instructions

Melt the butter in a thick-based pan and gently cook the onion without colour until it is 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. Keep stirring until the rice is tender.
Season with the lemon juice and zest, and pepper to taste. (There will probably be sufficient saltiness from the salmon to not need to add salt) Stir gently to heat through.
Grill the salmon and gently place onto the risotto with the prawns and asparagus.
Serve scattered with the Parmesan and seasonal vegetables.

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