Salmon Prawn Risotto
Salmon Prawn Risotto from Italy. Times are typical for this kind of dish.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft. 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. 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.
Ingredients
- Butter50 g
- Onion1
- Rice150 g
- Rice125 ml
- Vegetable Stock1 l
- Lemon, juice1
- Prawn240 g
- Salmon150 g
- Asparagus100 g
- Black pepperto taste
- Parmigiano Reggiano50 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft. 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.
Step 2
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.
Step 3
Grill the salmon and gently place onto the risotto with the prawns and asparagus
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
Tips
- Times on this listing are typical for this kind of dish. The source method did not list minutes.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing are typical for this kind of dish. The source method did not list minutes.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Salmon Prawn Risotto take?
35 min all in — 15 min prep, 20 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Shellfish, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze.
Any tips from this recipe?
Times on this listing are typical for this kind of dish. The source method did not list minutes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.