Salmon Prawn Risotto
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
📖 Instructions:
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 butterAdd the wine and cook gently stirring until it is absorbedGradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tenderSeason 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 throughServe scattered with the Parmesan and seasonal vegetables.Grill the salmon and gently place onto the risotto with the prawns and asparagus
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