Smoked Salmon and Prawn Risotto
Calories: 532.14|Fat: 16.43|Carbohydrates: 72.6|Protein: 15.68
| 20 minutes
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A simple smoked salmon and prawn risotto flavoured with lemon zest and chives! A delicious weeknight dinner that the whole family will love!
If you are always looking for rice based first or main courses, try this Salmon and Prawn Risotto: a healthy dish with a fresh and delicate taste.
If you love lemon here is my favorite Lemon Crumb Cheesecake
Why You’ll Like It
- Creamy and indulgent risotto
- No dairy or gluten!
- Full of healthy fats and proteins.
For The Perfect Hot Smoked Salmon Risotto
- For a creamier risotto –
- Carnaroli rice is one of the most commonly used ingredients for preparing risotto, thanks to its ability to maintain an “al dente” consistency. It has slightly larger grains compared to Arborio rice and requires a bit longer to cook, but it holds up better during extended cooking, retaining its firmness and texture.
- Avoid using basmati or whole wheat rice for risotto. Basmati has a low starch content, making it ideal for dishes where the grains should stay separate, like pilafs or biryanis. Whole wheat rice is nutritious but requires a much longer cooking time and doesn’t release starch in the same way as traditional risotto rice.
- For a stronger lemon flavor – Use the juice of a lemon and simmer it with the other flavorings.
What You Need
- Lemon zest – Use the lemon zest of one organic lemon. If you prefer a more decisive taste, you can add lemon juice to the recipe, optional.
- Rice – Use rice such as Arborio, Carnaroli, or Vialone Nano. These types release the right amount of starch, giving risotto its signature texture and creaminess.
- Smoked salmon – Use hot smoked salmon. Alternatively, use salmon fillets but the result will be slightly different.
- Prawns – Use prawns or shrimps.
- Onion – Use chopped white onion finely and cook the onion until it’s translucent. If you brown it too much it may alter the taste of the salmon and prawns.
- Flavorings – You will need vegetable or fish stock and dry white wine to make the salmon risotto richer in taste.
- Chives – Use chives to taste or otherwise you can use parsley or cilantro.
- Oil – Use extra virgin olive oil. I use slightly less than 4 tablespoons but it all depends on the pan used, on the stove and also on the way how you cook the risotto.
How to Make the Salmon & Prawn Risotto
To cook salmon risotto, follow these steps:
- Prepare Ingredients: Peel the prawns and set them aside. Drain and slice the smoked salmon. Grate the zest from a lemon, avoiding the bitter white part. Peel and chop an onion.
- Cook Onion: Heat 4 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the chopped onion and cook until it becomes golden and soft.
- Toast Rice: Stir in the rice, allowing it to toast lightly in the oil for a few seconds. Pour in a splash of dry white wine and let it evaporate.
- Simmer Risotto: Add 2 ladles of warm broth and a few tablespoons of lemon juice to the pan. Cook the risotto over medium heat, stirring occasionally. Continue adding broth one ladle at a time as it is absorbed, stirring frequently, until the rice is creamy and al dente.
- Add Prawns and Lemon: A few minutes before the risotto is done, stir in the raw prawns and grated lemon zest.
- Finish and Serve: Just before serving, fold in the smoked salmon and sprinkle with chopped chives. Serve the risotto warm, enjoying the creamy texture and rich flavors.
Saving the Smoked Salmon Risotto for Later
- Leftovers: Store leftover risotto in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat gently on the stove, adding a splash of broth to restore creaminess.
- Freezing: Not suitable for freezing.
Serving the Smoked Salmon Prawn Risotto
This salmon and prawn risotto brings a touch of nostalgia, evoking those long autumn days when you finally settle in at home. Imagine walking into your warm kitchen, greeted by the comforting aroma of risotto wafting through the air. The rich, creamy dish sits steaming in a bowl, its surface crowned with a sprinkle of fresh chives. You ladle a generous portion onto your plate, admiring the tender prawns and smoky salmon nestled in the creamy rice.
As you take your first bite, the flavors meld beautifully—the slight tang of lemon, the savory depth of salmon, and the sweet, delicate prawns. Each mouthful is a moment of pure comfort, a reward for the day’s efforts. You savor every bite, letting the rich, hearty flavors envelop you, making the end of the day feel truly special. If you’ve used dry white wine in the cooking, pour yourself an extra glass to enjoy alongside the meal.
The best part is enjoying the leftovers the next day. The flavors continue to develop, making the risotto just as satisfying, if not more, the following evening.
Health Info
- Calories: 532.14
- Sugar: 2.02
- Sodium: 982.73
- Fat: 16.43
- Carbohydrates: 72.6
- Fiber: 1.51
- Protein: 15.68
More Salmon and Rice Dishes:
Hot Smoked Salmon and Prawn Risotto
Fat: 16.43|Carbohydrates: 72.6|Protein: 15.68
Description
A simple smoked salmon and prawn risotto flavoured with lemon zest and chives! A delicious weeknight dinner that the whole family will love!
Ingredients
- 1 lemon zest grated
- 340 g (12oz) Carnaroli rice or Arborio
- 100 g (3½oz) smoked salmon
- 150 g (5½oz) prawns or shrimps
- chives to taste
- ½ onion chopped
- 4 tbsp (60ml) olive oil extra vergin
- ½ cup (120ml) dry white wine
- 4 cups (1 liter) vegetable stock or fish stock
Instructions
- Peel the prawns and set aside.
- Drain the smoked salmon and set aside.
- Grate the organic lemon without damaging the white part.
- Peel and chop the onion.
- Heat 4 tablespoons of oil in a pan and brown the onion over a moderate heat.
- Add the rice, brown it for a few seconds, stirring and pour in the white wine.
- Let it evaporate for a moment and add 2 ladles of broth and 2-3 tablespoons of lemon juice.
- Cook the risotto over medium heat, stirring occasionally.
- Add a ladleful of broth at a time, stirring constantly and cooking over a moderate heat, until the risotto is al dente.
- A few minutes before the rice is cooked, add the raw prawns and the grated lemon peel.
- A minute before serving the risotto with lemon, salmon and prawns , add the smoked salmon and chopped chives.
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