Ingredients — tap any to shop it
- butter 50g/2oz
- onion 1 finely chopped
- rice 150g
- white wine 125ml
- vegetable stock 1 litre hot
- lemon The juice and zest of one
- King Prawns 240g large
- salmon 150g
- asparagus 100g tips blanched briefly in boiling water
- black pepper ground
- Parmesan 50g shavings
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