Easy Salmon & Prawn Risotto

This risotto dish is perfect for a mid-week supper without the usual fuss of stirring continuously.  Salmon & Prawns work really well together, both containing Omega 3s and super high in protein!


You will need...

1 large pan with a lid

2 salmon portions (skinless & boneless)
10-12 uncooked tiger prawns
300g arborio rice (rinsed)
20g butter
1 tbsp chilli oil
1 white onion finely chopped
2 tbsp capers
3 tbsp chopped parsley (fresh)
1 bay leaf (fresh or dried)
1/2 lemon
100ml dry white wine
500ml good quality fish stock
freshly grated parmesan to serve (optional)


To make...
Serves 4
  1. Heat the butter and oil on a medium heat, then add the onions and cook for 5 minutes
  2. Add the bay leaf and rice and give it a good stir, ensuring the onions are fully incorporated with the rice
  3. Turn the heat up slightly and add the wine, cook until the alcohol smell has gone (3-5 mins)
  4. Add the stock, season well and bring to the boil, put the lid on
  5. Simmer on a low heat for 15 minutes
  6. Add the salmon, prawns & season them to taste, add the capers and continue to simmer for 5-10 minutes (or until the prawns are fully cooked through)
  7. Give it a good stir and test to see if the rice is cooked.  If the rice is still firm, cook for a further 5 minutes
  8. Once cooked remove from the heat to stop the rice cooking and squeeze in the lemon and stir in the parsley
  9. Serve with some freshly grated parmesan 



Nutritional Info
Per Serving
577 kcal | 20g fat | 5.5g saturates | 63g carbs | 3.9g sugars | 2.2g fibre | 31g protein | 1.6g salt

 LOW SAT | FIBRE | HIGH PROTEIN | OMEGA 3 & 6 | VITAMIN A | VITAMIN D | VITAMIN E | FOLIC ACID | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | SELENIUM





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