Salmon Prawn Risotto

Steps

1. 1

   Melt the butter in a thick-based pan and gently cook the onion until soft without colour.

2. 2

   Add the rice and stir to coat all the grains in the butter.

3. 3

   Add the white wine and cook gently, stirring until it is absorbed.

4. 4

   Gradually add the hot stock, stirring until each addition is absorbed; keep stirring until the rice is tender.

5. 5

   Season with the lemon juice and zest, and pepper to taste.

6. 6

   Stir gently to heat through.

7. 7

   Serve sprinkled with the Parmesan and seasonal vegetables.

8. 8

   Grill the salmon and gently place onto the risotto with the prawns and asparagus.