Salmon Risotto with Prawns

Name: Salmon Risotto with Prawns
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 270 g rice; 1 l fish stock; 2 salmon fillet; 8 prawns or scampi; 1 shallot; 1 garlic clove; 1 stalk leek; 1 rib of celery; 1 red bell pepper; olive oil; cheese (I add 70 g of emmentaler cheese for 2 people but you can use any kind of cheese you prefer)

L.S. @cook_15888116

Belgium

A simple risotto with fish. Doesn’t take too long to make and relies on the natural taste of the ingredients for a healthy balanced meal.

The amount of rice and fishstock you need will depend a bit on the kind of rice you are using, so judge for yourself on how much you need.

I use only pepper and salt as seasoning, but a lot of different herbs and spices can be added depending on taste.

A simple risotto with fish. Doesn’t take too long to make and relies on the natural taste of the ingredients for a healthy balanced meal.

The amount of rice and fishstock you need will depend a bit on the kind of rice you are using, so judge for yourself on how much you need.

I use only pepper and salt as seasoning, but a lot of different herbs and spices can be added depending on taste.

L.S. @cook_15888116

Belgium

A simple risotto with fish. Doesn’t take too long to make and relies on the natural taste of the ingredients for a healthy balanced meal.

The amount of rice and fishstock you need will depend a bit on the kind of rice you are using, so judge for yourself on how much you need.

I use only pepper and salt as seasoning, but a lot of different herbs and spices can be added depending on taste.

A simple risotto with fish. Doesn’t take too long to make and relies on the natural taste of the ingredients for a healthy balanced meal.

The amount of rice and fishstock you need will depend a bit on the kind of rice you are using, so judge for yourself on how much you need.

I use only pepper and salt as seasoning, but a lot of different herbs and spices can be added depending on taste.

Saved

Ingredients

+/- 30 minutes

2 servings

270 grice
1 lfish stock
2salmon fillet
8prawns or scampi
1shallot
1garlic clove
1 stalkleek
1rib of celery
1red bell pepper
olive oil
cheese (I add 70 g of emmentaler cheese for 2 people but you can use any kind of cheese you prefer)

Saved

Steps

+/- 30 minutes

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)
6
7

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.
8

Put everything on a nice plate.