Salmon & Prawn Risotto
A luxurious and creamy risotto with grilled salmon, juicy king prawns and tender asparagus tips, brightened with fresh lemon zest and finished with Parmesan shavings.
Ingredients
-
riceβ 150 g π§ 230.8 ml π₯ 1 cup
-
butterβ 50 g π§ 52.6 ml π₯ 3Β½ tbsp
-
salmonβ 150 g 1 pcs
-
King Prawnsβ 240 g None
-
Parmesanβ 50 g π§ 50 ml π₯ 3β tbsp
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white wineβ 123.8 g π§ 125 ml π₯ 8Β½ tbsp
-
onionβ 150 g 1 pcs
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vegetable stockβ 1.01 kg π§ 1 L π₯ 4ΒΌ cup
-
lemonβ 100 g None
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asparagusβ 100 g 5 pcs
-
black pepperβ 1 g 1 pcs
Total nutrition
1770 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Melt 50g of butter in a thick-based pan over a medium-low heat and gently cook the finely chopped onion without colouring until completely soft. Add 150g of risotto rice and stir well to coat all the grains in the butter. Pour in 125ml of white wine and cook gently, stirring continuously, until fully absorbed.
- Gradually add 1 litre of hot vegetable stock, one ladleful at a time, stirring after each addition and waiting until the liquid is absorbed before adding the next. Continue in this way until the rice is tender and creamy.
- Meanwhile, grill the salmon fillet until cooked through, then set aside. Blanch 100g of asparagus tips briefly in boiling water, drain and set aside.
- Season the risotto with the juice and zest of one lemon and ground black pepper to taste. Bear in mind that the salmon will add saltiness, so extra salt is unlikely to be needed. Stir in the asparagus tips gently to heat everything through.
- Serve the risotto in warmed bowls, placing the grilled salmon and 240g of king prawns on top along with the asparagus tips. Finish with 50g of Parmesan shavings.
Source:
TheMealDB
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