Date nightgluten-free
Salmon and Prawn Risotto
Creamy Italian risotto loaded with juicy king prawns, tender grilled salmon and vibrant asparagus tips.
Ingredients
50g unsalted butter250g
1 onion, finely chopped3 pack
150g risotto rice500g
125ml dry white wine750ml
1L hot vegetable stock100g
Zest and juice of 1 lemon1 lemon
240g raw peeled king prawns240g
150g salmon fillet150g
100g asparagus tips, blanched125g
50g Parmesan, shaved150g
Method
- 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 butter
- Add the wine and cook gently stirring until it is absorbed
- Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender
- 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
- Serve scattered with the Parmesan and seasonal vegetables.
- Grill the salmon and gently place onto the risotto with the prawns and asparagus
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £13.81 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£40.25 est. · serves 2