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
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.