Salmon & Prawn Risotto

Ingredients

• 1 3/4 ozbutter
• 1onion, finely chopped
• 5 1/4 ozarborio rice
• 1/2 cupdry white wine
• 1 quartvegetable stock, hot
• 1lemon, zest and juice
• 8 1/2 ozking prawns, large, cooked or raw
• 5 1/4 ozsalmon, grilled fillet
• 3 1/2 ozasparagus, tips, briefly blanched
• black pepper, freshly ground, to taste
• 1 3/4 ozparmesan, shaved, to serve

Method

1. 1

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

2. 2

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

3. 3

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

4. 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.

5. 5

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

6. 6

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