Salmon & prawn risotto — a creamy lemon risotto crowned with grilled salmon, king prawns and asparagus, finished with Parmesan. An elegant, comforting seafood supper.
- 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
Tags:
FishVideo
Preparation
- 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 absorbed.
- Gradually add the hot stock, stirring until each addition is absorbed, and keep stirring until the rice is tender.
- Season with the lemon juice and zest, and pepper to taste — there should be enough saltiness from the salmon not to need added 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.
