The best casserole dish for this recipe
This smoked salmon and prawn risotto recipe calls for a deep, heavy-based, flameproof casserole dish. The depth of the casserole dish is essential for risotto because it allows you to contain the rice, liquid, and other ingredients while they cook together. A deep casserole prevents the risotto from spilling over and ensures even cooking.
Ingredients
1 Tbsp olive oil
40g butter
1 large leek, white part only, thinly sliced
300g frozen raw prawn meat
2 cups arborio rice
4 cups salt-reduced chicken stock
Finely grated zest of 1 lemon and ¼ cup juice
150g hot smoked salmon, skin removed, flaked
½ cup finely grated parmesan
¹⁄³ cup finely chopped flat-leaf parsley
Sea salt and freshly ground black pepper, to season
Extra lemon zest, to garnish
Fresh rocket leaves, to serve
Lemon wedges, to serve
Method
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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.
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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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