Salmon Prawn Risotto

Name: Salmon Prawn Risotto
Prep time: 22 min
Cook time: 60 min
Total time: 82 min
Yield: 6 servings
Ingredients: 50 g/2oz Butter; 1 finely chopped Onion; 150 g Rice; 125 ml White Wine; 1 litre hot Vegetable Stock; 1 The juice and zest of one Lemon; 240 g large King Prawns; 150 g Salmon; 100 g tips blanched briefly in boiling water Asparagus; 1 ground Black Pepper; 50 g shavings Parmesan

82 min · Serves 6 · By TheMealDB Import

High Protein
Italian
Seafood
Fish
Dinner
Healthy

Italian, Seafood, Fish

Adapted from rangemaster.co.uk

Ingredients

For 6 servings

50 g/2ozButter
1 finely choppedOnion
150 gRice
125 mlWhite Wine
1 litre hotVegetable Stock
1 The juice and zest of oneLemon
240 g largeKing Prawns
150 gSalmon
100 g tips blanched briefly in boiling waterAsparagus
1 groundBlack Pepper
50 g shavingsParmesan

Method

Prep 22 min · Cook 60 min

1Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
2Add the rice and stir to coat all the grains in the butter
3Add the wine and cook gently stirring until it is absorbed
4Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender
5Season 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
6Serve scattered with the Parmesan and seasonal vegetables.
7Grill the salmon and gently place onto the risotto with the prawns and asparagus