Salmon & Shrimp Risotto

Ingredients

• 3 1/2 tbspbutter
• 1onion, finely chopped
• 3/4 cuparborio rice
• 1/2 cupdry white wine
• 4 cupsvegetable stock, hot
• 1lemon, zest and juice
• 8 1/2 ozjumbo shrimp, raw, peeled
• 5 ozsalmon, 1 skinless fillet
• 3 1/2 ozasparagus, tips only
• black pepper, freshly ground, to taste
• 1/2 cupparmesan, shaved, to serve

Method

1. 1

   Heat the broiler to high. Broil the salmon for 6 to 8 minutes, until it is opaque and flakes easily, then set it aside.

2. 2

   Melt the butter in a heavy-based pan over medium-low heat and cook the onion gently, without letting it color, for about 8 minutes, until soft.

3. 3

   Add the rice and stir for a minute, until every grain is coated in the butter.

4. 4

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

5. 5

   Add the hot stock a ladleful at a time, stirring until each addition is absorbed before adding the next. Keep going for about 20 minutes, until the rice is almost tender.

6. 6

   Stir in the shrimp and asparagus tips with another ladle of stock and cook for 3 minutes, stirring, until the shrimp are pink and opaque and the rice is tender.

7. 7

   Take the pan off the heat and stir in the lemon zest and juice and plenty of black pepper.

8. 8

   Spoon the risotto into bowls, break the salmon over the top in large flakes and scatter with the Parmesan shavings.