Ingredients (11)⌄
50g/2oz butter
1 finely chopped onion
150g rice
125ml white wine
1 litre hot vegetable stock
The juice and zest of one lemon
240g large King Prawns
150g salmon
100g tips blanched briefly in boiling water asparagus
ground black pepper
50g shavings Parmesan
Salmon Prawn Risotto
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.