Salmon Risotto with Prawns
Salmon Risotto with Prawns

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, salmon risotto with prawns. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

This recipe for Easy Salmon and Pea Risotto requires no constant stirring. Risotto con caviale, salmone e gamberetti - Risotto with caviar, salmon and prawns. Risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas.

Salmon Risotto with Prawns is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Salmon Risotto with Prawns is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook salmon risotto with prawns using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Salmon Risotto with Prawns:
  1. Prepare 270 g rice
  2. Prepare 1 l fish stock
  3. Get 2 salmon fillet
  4. Take 8 prawns or scampi
  5. Get 1 shallot
  6. Get 1 garlic clove
  7. Prepare 1 stalk leek
  8. Take 1 rib of celery
  9. Make ready 1 red bell pepper
  10. Get olivie oil
  11. Get cheese (I add 70 g of emmentaler cheese for 2 people but you can use any kind of cheese you prefer)

You don't have to spend hours cooking to make something delicious. The cheat: Who says you need to spend ages to create the perfect risotto? This tasty makeshift version uses pre-cooked rice and cream cheese, and takes just a matter of minutes. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.

Instructions to make Salmon Risotto with Prawns:
  1. For the Vegetables (1): Wash the leek, celery and bell pepper, garlic and dice them.
  2. For the vegetables (2): Add olive oil to a pan, add first the garlic and glaze. Then add the vegetables. keep on high heat until done (about 10 minutes). Add pepper and salt to taste.
  3. For the Prawns: Add olive oil to a pan, add the prawns keep on medium to high heat until cooked through (roughly 10 minutes). Season with some salt and pepper.
  4. For the Risotto (1): Wash and dice the shallot. Add olive oil to a pan. Glaze the shallot. Add the rice and stir until all of the rice has an olive oil coating (should be on high heat for about a minute).
  5. For the Risotto (2): Add a bit of fish stock (maybe roughly 1/5 of the total), stir the rice until it has absorbed all of the stock. Add more stock and repeat the process. Keep stirring and tasting the risotto to make sure the risotto doesn't become mushy (should be on high heat for about 20 minutes). Finally add the cheese. season with some pepper (some rosemary and thyme also tastes great)1. For the Salmon: Add olive oil or butter to a pan. Turn to high heat. Add the salmon fillet. Pepper and salt to taste. 2 to 3 minutes on either side.
  6. Put everything on a nice plate.

Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. As for the stock in this recipe, I made it out of the skin of salmon I'm using later, added a carrot, onion, garlic and seasoned it with salt and pepper. Today I've got inspired by Martha's Stewart Asparagus and Lemon Risotto recipe and decided to cook a bit changed version of it. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team.

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