Prawn risotto with seared Scottish salmon

Prawn risotto with seared Scottish salmon


28 people made this

About this recipe: Quick and easy to do, with a prep time of about 10 minutes and cooking time of about 20 minutes. This should serve 4 adults. You can leave out the salmon if you like and it also works pretty well with long grain rice. Use it for a dinner party main meal, or just do the risotto by itself as a great starter.

haggismuncher Inverness-shire, Scotland, UK

Serves: 4 

  • 2 tablespoons olive oil
  • 250g arborio rice
  • 1 medium onion, chopped
  • 2 cloves crushed garlic
  • 600ml (1 pint) fish stock or vegetable stock
  • 1 glass dry white wine
  • 50g frozen peas
  • 200g cooked prawns
  • 1 lemon (grate some rind for the risotto)
  • salt and pepper to taste
  • double cream to finish
  • fresh chopped parsley
  • olive oil for cooking the salmon
  • 4 salmon fillets (off the bone)
  • a few shavings of Parmigiano Reggiano cheese

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat the olive oil in a heavy bottomed pan on a medium heat. Add the rice and allow it to take on the olive oil for about 1 minute, stirring frequently.
  2. Add the onions and once again allow them to absorb the oil for about 2 minutes.
  3. Now add the garlic and keep stirring. Slowly begin to add the stock a little at a time and keep stirring and moving it slowly. Allow the stock to absorb before adding more and keep it moving. Do this over a period of about 10-12 minutes.
  4. Now slowly begin to add the wine. Add the frozen peas (no prior cooking needed). Now add the cooked prawns, lemon zest and lemon juice of 1/2 a lemon.
  5. Check for seasoning, then add the cream and parsley at the very end. Keep warm.
  6. Heat another pan and add the oil to cook the salmon fillets. Add the fillets to the pan and cook for about 2 minutes on each side. Season the fillets just before removing them from the pan.
  7. Add your risotto into a shallow bowl or plate, sit the salmon on top and garnish with some lemon, parsley and Parmesan cheese shavings.


Risotto is a great dish and people do it in many ways. I'm hearing guys shouting that you should never add wine or cream to a risotto :) But this recipe creates a rich creamy result. If it's getting too dry, just add some more wine or stock. Total cooking time for the risotto is about 12 minutes. REMEMBER TO KEEP IT MOVING. This allows the grains of rice to take on the liquids and prevents it sticking to the bottom of the pan.

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Reviews (2)


Surely you sweat off the onion and garlic, before adding the rice? Also, never cheese with seafood. - 17 May 2016


I enjoyed preparing, cooking and eating this dish. The seafood flavours the rice wonderfully . Thanks for sharing this Muncher of the Haggis - 08 Feb 2014

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