Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 2tablespoons olive oil
- 1 medium onion, peeled and finely sliced
- 2 cloves garlic, peeled and minced
- 420grams arborio rice
- 1.20L chicken stock, boiling
- 300grams hot smoked salmon fillets, skinless, chopped
- 1/3 cup white wine, frozen
- 1 medium lemon, zest and juice
- 100grams king prawns, peeled, cooked
- 1tablespoons dill, fresh, chopped
- 30grams rocket
- 1tablespoons capers, drained
Nutrition per serving
2050kJ / 488Cal
2050 Kilojoules or 488 Calories
24% of daily energy intake*
Protein
21.5grams
Fat
16.2grams
Carbs
62.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Prawns and salmon make this a filling risotto with plenty of protein.
Method
Step 1 of 4
In a large, deep frying pan, drizzle oil and cook the onion over a medium heat for 3 minutes. Add the garlic and rice and cook for two more minutes, stirring occasionally.
Step 2 of 4
Pour in the wine, allow to bubble up and absorb then add a third of the stock and simmer, stirring occasionally until the stock has been absorbed, add the next third of the stock and continue to cook until the rice begins to look creamy, about 20 minutes.
Step 3 of 4
Stir in the salmon, king prawns, dill, capers and lemon zest and juice, remove from the heat, place a lid on the pan and allow to stand for 5 minutes.
Step 4 of 4
Stir through the rocket and serve with cracked black pepper if desired.
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