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.
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Method Prep:10min › Cook:20min › Ready in:30min
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.
Add the onions and once again allow them to absorb the oil for about 2 minutes.
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.
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.
Check for seasoning, then add the cream and parsley at the very end. Keep warm.
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.
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.