Salmon Prawn Risotto
This delicious and creamy risotto is made with a mixture of salmon, prawns, and a variety of aromatic ingredients, and is a tasty and satisfying meal that's perfect for any occasion.
Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
Add the rice and stir to coat all the grains in the butter
Add the wine and cook gently stirring until it is absorbed
Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender
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
Serve scattered with the Parmesan and seasonal vegetables.
Grill the salmon and gently place onto the risotto with the prawns and asparagus
1 litre hot
The juice and zest of one
100g tips blanched briefly in boiling water
1 finely chopped