Salmon Prawn Risotto Recipe

Ingredients

• 50g/2oz butter
• 1 finely chopped onion Buy: Onion Powder · ₺55.99
• 150g rice Buy: Ebuveys Basmati Rice · ₺609.99
• 125ml white wine
• 1 litre hot vegetable stock
• The juice and zest of one lemon Buy: Lemon Marinated Chicken · ₺149.99
• 240g large King Prawns
• 150g salmon
• 100g tips blanched briefly in boiling water asparagus
• ground black pepper Buy: Ground Black Pepper · ₺89.99
• 50g shavings Parmesan

Preparation

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.
5. Keep stirring until the rice is tender
6. 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
7. Serve scattered with the Parmesan and seasonal vegetables.
8. Grill the salmon and gently place onto the risotto with the prawns and asparagus

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