Salmon Prawn Risotto

Category : Seafood

Tags : Fish

Salmon Prawn Risotto

Recipes :

50g/2oz butter

1 finely chopped onion

150g rice

125ml white wine

1 litre hot vegetable stock

The juice and zest of one lemon

The juice and zest of one King Prawns

240g large King Prawns

150g asparagus

ground black pepper

50g shavings Parmesan

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

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