Salmon Prawn Risotto

Ingredients

• 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

Instructions

1. Melt the butter in a heavy-based pan over medium heat. Add the finely chopped onion and cook gently, without colouring, until soft and translucent.
2. Stir in the rice, making sure all the grains are well coated with the butter. Pour in the white wine and cook, stirring, until it has almost completely absorbed.
3. Begin adding the hot vegetable stock a ladle at a time, stirring gently and allowing each addition to be absorbed before adding more. Continue until the rice is tender and creamy.
4. Remove from the heat and stir in the lemon juice and zest. Season with freshly ground black pepper, adding salt only if needed.
5. Cook the salmon on a grill or pan until just done and still moist. Heat the prawns gently until pink, and keep the blanched asparagus warm.
6. Arrange the salmon, prawns and asparagus over the risotto. Finish with Parmesan shavings and serve immediately.

instructions_source: editorial-classic