Name: Salmon Prawn Risotto
Yield: 2 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

Seafood

2 servings

936 cal/serving

Instructions

Step 1

Melt the butter and gently cook the onion until soft

ButterOnion

Step 2

Add the rice and stir to coat the grains

Rice

Step 3

Add the white wine and cook, stirring, until absorbed

White wine

Step 4

Gradually add the hot vegetable stock, stirring until each addition is absorbed and the rice is tender

Vegetable stock

Step 5

Season with the lemon juice and zest and ground black pepper, then stir gently to heat through

LemonBlack pepper

Step 6

Scatter the Parmesan, prawns and asparagus over the risotto

ParmesanKing PrawnsAsparagus

Step 7

Grill the salmon and gently place it onto the risotto

Salmon