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.

Italian
Main

527

Calories

58 g

Carbs

22 g

Fat

22 g

Protein

Salmon Prawn Risotto

Method

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

Ingredients

Butter

Butter

50g/2oz

Rice

Rice

150g

Vegetable Stock

Vegetable Stock

1 litre hot

Lemon

Lemon

The juice and zest of one

King Prawns

King Prawns

240g large

Salmon

Salmon

150g

Asparagus

Asparagus

100g tips blanched briefly in boiling water

Parmesan

Parmesan

50g shavings

Black Pepper

Black Pepper

ground

Onion

Onion

1 finely chopped

White Wine

White Wine

125ml

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