Salmon Prawn Risotto

Name: Salmon Prawn Risotto
Yield: 4
Cuisine: Italiana
Ingredients: 150 g Rice; 50 Butter; 150 g Salmon; 1 Onion; Lemon; 125 ml White wine; Black pepper; 1 l Vegetable Stock; 50 g Parmesan; 240 g King Prawns; 100 g Asparagus

Media

Contains allergens

LechePescadoSulfitos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein32 %28 g
Carbs44 %38 g
Fat23 %9 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	372 kcal	79 kcal
Protein	28 g	5.9 g
Carbs	38 g	8.1 g
Fat	9 g	1.9 g

One serving is about 471 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Italian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Italian

Ingredients

150 g Rice
50 Butter (g/2oz)
150 g Salmon
1 Onion (finely chopped)
Lemon (The juice and zest of one)
125 ml White wine
Black pepper (ground)
1 l Vegetable Stock (hot)
50 g Parmesan (shavings)
240 g King Prawns (large)
100 g Asparagus (tips blanched briefly in boiling water)

Instructions

Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
Add the rice and stir to coat all the grains in the butter
Add the wine and cook gently stirring until it is absorbed
Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender
Season with the lemon juice and zest, and pepper to taste. (there will probably be sufficient saltiness from the salmon to not need to add salt) Stir gently to heat through
Serve scattered with the Parmesan and seasonal vegetables.
Grill the salmon and gently place onto the risotto with the prawns and asparagus