Italianby TheMealDBSalmon Prawn RisottoServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+50g/2oz butter1 finely chopped onion150g rice125ml white wine1 litre hot vegetable stockThe juice and zest of one lemon240g large King Prawns150g salmon100g tips blanched briefly in boiling water asparagusground black pepper50g shavings ParmesanStepsStep-by-step0 of 7 done1Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.2Add the rice and stir to coat all the grains in the butter3Add the wine and cook gently stirring until it is absorbed4Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender5Season 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 through6Serve scattered with the Parmesan and seasonal vegetables.7Grill the salmon and gently place onto the risotto with the prawns and asparagusSource: TheMealDB
