Salmon Prawn Risotto Recipe
Salmon Prawn Risotto: A Seafood Symphony in One Pan! – This Salmon Prawn Risotto recipe has become my absolute go-to when I want to impress without stressing.
Salmon Prawn Risotto
Ingredients
- 50g butter
- 1 finely chopped onion
- 150g rice
- 125ml white wine
- 1 litre hot vegetable stock
- The juice and zest of one lemon
- 240g large king prawns
- 150g salmon
- 100g asparagus tips blanched briefly in boiling water
- Ground black pepper
- 50g Parmesan shavings
Instructions
- 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.
- Grill the salmon and gently place onto the risotto with the prawns and asparagus.
Nutrition
It’s Italian cuisine meets seafood excellence — and trust me, it’s easier than you might think!
Why This Salmon Prawn Risotto Will Change Your Dinner Game
Let’s be real. Risotto has a reputation for being high-maintenance (kind of like my cat). But this Salmon Prawn Risotto recipe is surprisingly forgiving!
The rich, buttery rice creates the perfect canvas for delicate salmon and juicy prawns to shine.
And the best part? It’s all about that luxurious texture. Creamy yet with each grain maintaining just the right amount of bite.
Seriously — once you master this dish, you’ll have a secret weapon for date nights, dinner parties, or just seriously upgrading your Tuesday.
The Magic of Risotto + Seafood = Love!
There’s something absolutely magical about the way seafood and risotto play together. The natural sweetness of prawns, the rich depth of salmon, and that lemony brightness cutting through the creamy rice? Heaven. On. A. Plate.
The Italian tradition of risotto meets the abundance of seafood in this dish, creating something that feels both familiar and special.
And while traditional risotto requires attention, it’s more like a mindful cooking meditation than a complicated technique.
Pour a glass of that white wine (after adding some to the risotto, of course), and enjoy the process!
Ingredients You’ll Need
Before we dive into the how-to, let’s gather everything you’ll need for this Salmon Prawn Risotto recipe:
- 50g butter (about 2oz)
- 1 finely chopped onion
- 150g Arborio rice (the special rice makes a difference!)
- 125ml white wine (something you’d happily drink)
- 1 liter hot vegetable stock
- Juice and zest of one lemon
- 240g large King Prawns
- 150g salmon
- 100g asparagus tips (briefly blanched)
- Freshly ground black pepper
- 50g Parmesan shavings
Notice how I’ve left salt off the list? That’s intentional! The salmon and Parmesan already bring plenty of natural saltiness to the party.
Let’s Make Some Magic: The Method
Here’s how I cook the salmon prawn risotto:
Step 1: Building Your Flavor Foundation
First things first — melt that butter! In a thick-bottomed pan (this prevents scorching), gently melt your butter over medium heat. Add your finely chopped onion and cook it slowly until soft and translucent.
The key here? Patience! Don’t rush this step or let the onions brown. We want them sweet and tender — not caramelized. This should take about 5-7 minutes. This is the foundation of your Salmon Prawn Risotto!
Step 2: Rice, Rice, Baby!
Now for the star of the show — the rice! Add your 150g of rice to the buttery onions and stir continuously for about 2 minutes. You’re looking to coat every single grain with that gorgeous butter.
This step is called “toasting” the rice, and it helps maintain the integrity of each grain during cooking.
The rice should start to look slightly translucent around the edges while remaining opaque in the center. That’s your cue to move to the next step!
Step 3: Wine Time!
Pour in that white wine and enjoy that satisfying sizzle! Stir gently as the rice absorbs all that wonderful flavor. The alcohol will cook off, leaving behind just the essence of the wine.
Fun fact: This step isn’t just for flavor — the acidity in the wine helps break down the starchy exterior of the rice, contributing to that creamy texture we’re after in our Salmon Prawn Risotto.
Step 4: The Meditation of Stirring
Now comes the part that gives risotto its reputation — the gradual addition of stock. Add the hot stock one ladle at a time, stirring until each addition is absorbed before adding the next.
Why hot stock? Cold stock would shock the cooking process and lead to uneven cooking. And yes, the stirring is necessary — it releases the starch from the rice, creating that signature creaminess without adding cream!
This process will take about 18-20 minutes. How do you know when it’s done? The rice should be tender but still have a slight bite to it — what Italians call “al dente.”
Step 5: Bringing in the Brightness
Once your rice is perfectly cooked, it’s time to wake everything up with some acidity! Stir in the lemon juice and zest, plus freshly ground black pepper to taste.
This brightening step is crucial for balancing the richness of our Salmon Prawn Risotto recipe. The lemon cuts through the butter and adds a fresh dimension that makes all the difference.
Step 6: The Grand Finale
Now for the show-stopping finish! Grill your salmon until it’s just cooked through — still slightly pink in the middle is perfect.
Meanwhile, make sure your prawns are ready (if using raw prawns, cook them separately until pink and opaque).
Gently place your grilled salmon on top of the risotto, arrange those gorgeous prawns around it, and scatter the bright green asparagus tips across the dish.
Finish with a generous shower of Parmesan shavings that will slightly melt into the hot risotto.
Tips for Salmon Prawn Risotto Success
Want to ensure your Salmon Prawn Risotto comes out perfectly every time? Here are my hard-earned tips:
- Don’t rinse the rice! Unlike most rice cooking, we want to keep all that surface starch for creaminess.
- Keep that stock hot throughout the cooking process — a small saucepan of stock simmering next to your risotto pan is ideal.
- Season the seafood separately before grilling. A simple salt and pepper on the salmon makes all the difference.
- Blanch the asparagus just briefly — you want it to remain bright green and maintain some crunch for textural contrast.
- Let the risotto rest for a minute before serving. This allows it to settle into perfect creaminess.
My Personal Salmon Prawn Risotto Journey
The first time I attempted this Salmon Prawn Risotto recipe, I was terrified! All those warnings about risotto being temperamental had me second-guessing every stir.
But you know what? It turned out amazing — and now it’s become one of my signature dishes!
One change I’ve made over time is to sometimes use a combination of vegetable and fish stock for extra depth. And on days when I’m feeling extra fancy? I’ll add a tiny splash of cream right at the end. It’s not traditional, but boy, is it delicious!
Perfect Pairings
What goes well with Salmon Prawn Risotto? I love serving it with:
- A crisp, chilled Pinot Grigio or Sauvignon Blanc
- A simple green salad with a light vinaigrette
- Crusty bread (yes, it’s carbs on carbs, but who’s counting when it tastes this good?)
The Weeknight Shortcut Version
Short on time but still craving this Salmon Prawn Risotto recipe? Here’s my weeknight hack:
- Use pre-cooked prawns (just add them at the very end to warm through)
- Smoked salmon pieces instead of grilled (no cooking required!)
- Frozen peas instead of asparagus (add in the last 3 minutes of cooking)
It’s not quite as magnificent as the full version, but it’ll still knock your socks off for a Wednesday dinner!
Ready to Dive Into This Seafood Delight?
So there you have it — your complete guide to creating a restaurant-worthy Salmon Prawn Risotto right in your own kitchen! It’s the perfect blend of comfort food and sophisticated flavors, impressive enough for company but simple enough for a special night in.
Have you tried making risotto before? Are you a seafood lover? I’d love to hear about your experiences in the comments! And if you make this recipe, please tag @LuminaRecipes on Instagram so I can see your beautiful creations!
Now go forth and stir with confidence! That creamy, seafood-studded bowl of heaven isn’t going to make itself! 😉
