This delectable prawn and smoked salmon risotto recipe combines the richness of hot smoked salmon with the succulence of prawn meat, all brought together in a creamy, lemon-infused risotto.
It’s a delightful blend of flavours and textures that will leave your taste buds craving for more. Plus, with a preparation time of just 5 minutes and 25 minutes of cooking, you’ll be enjoying risotto in no time.
Ingredients
Method
Preheat oven to 220°C. Heat oil and butter in a deep heavy-based flameproof casserole over a medium heat. When butter has melted, add leek and cook for 3 minutes or until soft but not coloured. Stir in prawn meat and rice, then cook for 2 minutes.
Add stock, zest and juice to rice mixture and bring to the boil. Cover and transfer to oven. Cook for 20 minutes or until rice is tender and liquid has evaporated. Stir through salmon, parmesan and parsley. Season. Garnish with extra zest. Serve with rocket and lemon wedges on the side.
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