Smoked Salmon and Prawn Risotto
This smoked salmon and prawn risotto combines rich, smoky salmon and succulent prawns in a creamy, perfectly cooked risotto. Ideal for a special dinner or a cosy night in!
Ingredients
- 600 ml (2 ½ cups) fish stock (made using 1 stock cube or pot)
- half a red chilli half sliced and half finely chopped (seeds removed if preferred)
- 25 g (2 tbsp) butter
- 1 small onion or a shallot chopped
- 150 g (¾ cup) risotto rice
- 50 ml (¼ cup) white wine
- 190 g (7 oz) raw peeled king prawns
- 100 g (¾ cup) frozen peas
- zest and juice of half a lemon
- 100 g (3 ½ oz) smoked salmon sliced
- freshly ground black pepper
Instructions
- Pour the fish stock and sliced chilli into a saucepan and bring to the boil, then keep on a low simmer.
- In a separate pan, melt half the butter over a medium heat. Stir in the onions/shallot, cover and sweat gently for up to 3 minutes until soft but not coloured, stirring occasionally. Turn the heat up and stir the rice into the onions until completely coated in the butter, stir continuously until the rice is shiny and the edges of the grain start to look transparent – approx. 3 minutes.
- Pour in the wine and simmer until totally evaporated. Reduce the heat back to medium and add the stock, a ladleful at a time, stirring with each addition until absorbed, maintaining a steady fast simmer. Continue adding stock a ladleful at a time and stirring the rice over a medium low heat, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle)- this will take about 15 minutes.
- Add the prawns and peas after 11 minutes. Increase the heat for the last 4 minutes to return to a steady simmer.
- Once cooked, the risotto should be creamy and slightly soupy. Stir through the chopped chilli, lemon juice and remaining butter. Cover and let the risotto rest for a 5 minutes, then serve, topped with the smoked salmon, lemon zest and freshly ground black pepper.
Notes
-
- Herbs - fresh herbs like dill, parsley and chives will complement the seafood flavours.
- Vegetarian option - omit the prawns and smoked salmon and use mushrooms, peas or asparagus, along with vegetable stock to make a vegetarian risotto.
- Make it extra creamy by adding a splash of double cream or grated parmesan at step 5.
- We had it with some crusty bread and a small dish of extra virgin olive oil, salt and pepper – yum!
Nutrition
Calories: 615kcal | Carbohydrates: 74g | Protein: 43g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 191mg | Sodium: 1577mg | Potassium: 904mg | Fiber: 6g | Sugar: 6g | Vitamin A: 862IU | Vitamin C: 47mg | Calcium: 192mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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