Salmon Prawn Risotto

Name: Salmon Prawn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 50g/2oz butter; 1 finely chopped onion; 150g rice; 125ml white wine; 1 litre hot vegetable stock; The juice and zest of one lemon; 240g large King Prawns; 150g salmon; 100g tips blanched briefly in boiling water asparagus; ground black pepper; 50g shavings Parmesan

Non-Veg📍Italian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

Ingredients for Salmon Prawn Risotto

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butter

50g/2oz

onion

1 finely chopped

rice

150g

white wine

125ml

vegetable stock

1 litre hot

lemon

The juice and zest of one

King Prawns

240g large

salmon

150g

asparagus

100g tips blanched briefly in boiling water

black pepper

ground

Parmesan

50g shavings

Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.

Step-by-Step 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

Serve scattered with the Parmesan and seasonal vegetables.

Grill the salmon and gently place onto the risotto with the prawns and asparagus