Salmon Prawn Risotto
This creamy salmon prawn risotto is a masterclass in balancing rich, buttery rice with the briny sweetness of seafood. Arborio rice, toasted to golden perfection, absorbs the fragrant stock in layers, yielding a dish that’s both comforting and sophisticated. The addition of plump prawns and flaky salmon brings a delicate texture contrast, while fresh asparagus adds a bright, vegetal note. A final squeeze of lemon and a crack of black pepper elevate the dish, making it irresistibly crave-worthy.
Ingredients
- butter50g/2oz
- onion1 finely chopped
- rice150g
- white wine125ml
- vegetable stock1 litre hot
- lemonThe juice and zest of one
- King Prawns240g large
- salmon150g
- asparagus100g tips blanched briefly in boiling water
- black pepperground
- Parmesan50g shavings
Nutrition
Directions
- 1
Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
- 2
Add the rice and stir to coat all the grains in the butter
- 3
Add the wine and cook gently stirring until it is absorbed
- 4
Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender
- 5
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
- 6
Serve scattered with the Parmesan and seasonal vegetables.
- 7
Grill the salmon and gently place onto the risotto with the prawns and asparagus
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