Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1¾ oz butter, divided
• 1 onion, finely chopped
• 5¼ oz arborio risotto rice
• 8½ Tbsp dry white wine
• 1 qt hot vegetable or fish stock, kept warm
• Finely grated zest and juice of 1 lemon
• 8½ oz large raw king prawns, peeled and deveined
• 5¼ oz hot-smoked or cooked salmon, flaked into large pieces (or raw salmon, cubed and cooked as below)
• 3½ oz asparagus tips
• 1¾ oz Parmesan shavings, plus extra to serve
• Salt and ground black pepper, to taste

Method

1. Blanch the asparagus tips in boiling water for 2 minutes, drain, and refresh in cold water.
2. Melt half the butter in a wide pan over medium heat. Cook the onion for 6 minutes until soft but not coloured.
3. Add the rice and stir for 1 to 2 minutes until the grains are coated and translucent at the edges. Pour in the wine and stir until absorbed.
4. Add the warm stock a ladle at a time, stirring often and letting each addition be absorbed before adding the next. Continue for about 18 minutes until the rice is creamy and just tender.
5. Stir in the prawns and cook for 3 to 4 minutes until pink and just cooked. Fold in the salmon and asparagus and heat through for 1 to 2 minutes.
6. Remove from the heat and beat in the remaining butter, lemon zest and juice, and half the Parmesan. Season with salt and pepper, cover, and rest for 2 minutes.
7. Serve in warm bowls topped with the remaining Parmesan shavings.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).