Salmon Prawn Risotto

Name: Salmon Prawn Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 50 g/2oz butter; 1 finely chopped onion; 150 g rice; 125 ml white wine; 1 litre hot vegetable stock; The juice and zest of one lemon; 240 g large King Prawns; 150 g salmon; 100 g tips blanched briefly in boiling water asparagus; ground black pepper; 50 g shavings Parmesan

A classic Italian seafood from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

59707

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Italian Seafood in TheMealDB. Original source: http://www.rangemaster.co.uk/rangemaster-owners/recipes-ideas-inspiration/recipes/mains/prawn-and-hot-smoked-salmon-risotto-with-asparagus

Ingredients

50 g/2ozbutter
1 finely choppedonion
150 grice
125 mlwhite wine
1 litre hotvegetable stock
The juice and zest of onelemon
240 g largeKing Prawns
150 gsalmon
100 g tips blanched briefly in boiling waterasparagus
groundblack pepper
50 g shavingsParmesan

Instructions

01
Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
02
Add the rice and stir to coat all the grains in the butter
03
Add the wine and cook gently stirring until it is absorbed
04
Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender
05
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
06
Serve scattered with the Parmesan and seasonal vegetables.
07
Grill the salmon and gently place onto the risotto with the prawns and asparagus