Plato principal
Salmon Prawn Risotto
Creamy Italian-style risotto with salmon, prawns and asparagus, finished with lemon, Parmesan and a touch of pepper.
45 min2 porcionesMediaItalian
Pasos
- 1
Melt the butter in a thick-based pan and gently cook the onion until soft without colour.
- 2
Add the rice and stir to coat all the grains in the butter.
- 3
Add the white 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.
- 6
Stir gently to heat through.
- 7
Serve sprinkled with the Parmesan and seasonal vegetables.
- 8
Grill the salmon and gently place onto the risotto with the prawns and asparagus.
