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 prefer a more decisive taste, you can add lemon juice to the recipe, optional.
If you love lemon here is my favorite Lemon Crumb Cheesecake
Yields: 4 persons
Prep Time: 5 mins Cook Time: 15 mins Total: 20 mins
Lemon risotto with Salmon and Prawns Ingredients
- 1 lemon zest grated
- 12 oz rice
- 3½ oz smoked salmon
- 5½ oz prawns
- chives to taste
- ½ onion chopped
- 4 tbsp olive oil extra vergin
- half glasses Dry white wine
- 4 cups vegetable stock or fish stock
Salmon & Prawn Risotto Recipe
- 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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Smoked Salmon and Prawn Risotto
Ingredients
- 1 lemon zest grated
- 12 oz rice
- 3½ oz smoked salmon
- 5½ oz prawns
- chives to taste
- ½ onion chopped
- 4 tbsp olive oil extra vergin
- half glasses Dry white wine
- 4 cups 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.