Salmon Prawn Risotto
An Italian dinner made with seafood. Ready in about 40 minutes. Difficulty: medium.
- 15 minPrep (about)
- 25 minCook (about)
- 40 minTotal time
- 4Servings
- MediumDifficulty
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
Main ingredients
- 13 oz jumbo shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.
- 8 oz salmon
Fresh & other
- 2 ⅔ oz butter
- 2 onions
- 8 oz rice Shopping tip: Arborio rice (for risotto).
- ¾ cup + 2 tsp white wine
- 6 ¼ cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- The juice and zest of one lemon
- 5 oz asparagus
- 2 ⅔ oz parmesan
Spices & seasonings (1): black pepper
- ground black pepper
How to make it
Steps in our own plain words.
-
Melt your butter in a thick-based pan and cook the onion without colour until it's soft.
-
Add the rice.
-
Mix to coat all your grains in the butter.
-
Add the wine.
-
Cook stirring until it is absorbed.
-
Gradually add the hot stock, stirring till each addition is absorbed.
-
Keep stirring until the rice is tender.
-
Season using your lemon juice and zest, and pepper as you like.
-
Stir to heat through.
-
Dish up scattered with the Parmesan and seasonal vegetables.
-
Grill the salmon and place on the risotto with the prawns and asparagus.
On the side: Garlic bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (15 min)
- Heat the oven to 400°F. Mash the soft butter with the minced garlic.
- Split the bread, spread on the garlic butter and bake 8 to 10 minutes until golden. Slice.
More fish & seafood recipes
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.