Seafood

Melt the butter and gently cook the onion until soft
Add the rice and stir to coat the grains
Add the white wine and cook, stirring, until absorbed
Gradually add the hot vegetable stock, stirring until each addition is absorbed and the rice is tender
Season with the lemon juice and zest and ground black pepper, then stir gently to heat through
Scatter the Parmesan, prawns and asparagus over the risotto
Grill the salmon and gently place it onto the risotto