Salmon & Prawn Risotto

Ingredients

• 50 gbutter
• 1onion, finely chopped
• 150 garborio rice
• 125 mldry white wine
• 1000 mlvegetable stock, hot
• 1lemon, zest and juice
• 240 gking prawns, large, cooked or raw
• 150 gsalmon, grilled fillet
• 100 gasparagus, tips, briefly blanched
• black pepper, freshly ground, to taste
• 50 gparmesan, shaved, to serve

Method

1. 1

   Melt the butter in a thick-based pan and gently cook the onion without colouring until soft.

2. 5

   Season with the lemon juice and zest and black pepper to taste.

3. 2

   Add the rice and stir to coat all the grains in the butter.

4. 3

   Add the wine and cook, stirring gently, until it is absorbed.

5. 4

   Gradually add the hot stock, a ladleful at a time, stirring until each addition is absorbed before adding the next. Continue until the rice is tender, about 20–25 minutes.

6. 6

   Grill the salmon and place on top of the risotto with the prawns and blanched asparagus. Serve scattered with Parmesan shavings.