Recipe byThe ZestyPlate Kitchen
A creamy lemon risotto topped with grilled salmon, king prawns and asparagus, finished with Parmesan. An elegant seafood supper.
Creamy and comforting, this salmon and prawn risotto feels far more lavish than the effort it takes. The rice turns silky as it drinks up the stock, then it's topped with flaked salmon, plump prawns and crisp asparagus. Lemon lifts the whole thing and a shower of Parmesan finishes it off.
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Prep 15 min
Cook 30 min
Total 45 min
Medium
Scale:
- 50g/2oz Butter
- 1 finely chopped Onion
- 150g Rice
- 125ml White Wine
- 1 litre hot Vegetable Stock
- The juice and zest of one Lemon
- 240g large King Prawns
- 150g Salmon
- 100g tips blanched briefly in boiling water Asparagus
- ground Black Pepper
- 50g shavings Parmesan
Nutrition (per serving)
450
kcal
25g
Protein
38g
Carbs
19g
Fat
Estimated per serving. How we calculate this.
Tags:
Fish
Preparation
- Melt the butter in a thick-based pan and cook the onion gently, without letting it colour, until soft.
- Add the rice and stir so every grain is coated in the butter.
- Pour in the wine and cook gently, stirring, until it has been absorbed.
- Add the hot stock a little at a time, stirring until each addition is taken up, and keep going until the rice is tender.
- Season with the lemon juice, zest and pepper. The salmon should bring enough salt, so you may not need to add any. Stir gently to heat through.
- Grill the salmon and lay it on the risotto with the prawns and asparagus. Scatter over the Parmesan and serve with seasonal vegetables.
Tips from the ZestyPlate Kitchen
- Ladle the hot stock in a little at a time, waiting for each addition to be absorbed before the next.
- Keep the stock warm in a pan alongside so the risotto cooks at a steady pace.
- Stir regularly for that creamy finish, but stop while the rice still has a touch of bite.
- Hold the seafood back until the end so the prawns and salmon stay tender.
Frequently Asked Questions
Go for a short-grain risotto rice such as arborio or carnaroli. It releases the starch that gives risotto its creaminess.
The rice should be tender with a slight bite in the middle, and the whole thing loose and creamy rather than stiff. Loosen with a splash more stock if needed.
Yes. Thaw it and pat it dry first, then add it near the end so it warms through without overcooking.
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