Italian 25 min

Salmon Prawn Risotto

Name: Salmon Prawn Risotto
Total time: 25 min
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

fishseafoodhealthy

Ingredientsfor 2

650

Cal

45g

Protein

70g

Carbs

25g

Fat

150g/2oz butter
21 finely chopped onion
3150g rice
4125ml white wine
51 litre hot vegetable stock
6The juice and zest of one lemon
7240g large King Prawns
8150g salmon
9100g tips blanched briefly in boiling water asparagus
10ground black pepper
1150g shavings Parmesan

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Instructions

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