Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

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