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Photo of Smoked salmon, prawn & dill risotto by WW

Smoked salmon, prawn & dill risotto

8
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Enjoy the delicate flavours of prawns and smoked salmon with the distinctive taste of asparagus in this simple risotto.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Arborio rice, dry

225 g

Onion

1 small

Garlic

1 clove(s)

Dry white wine

100 ml

Vegetable stock cube

1 cube(s), 850ml

Courgette

1 medium, , chopped

Asparagus, raw

100 g, , trimmed and chopped

Smoked salmon

200 g, , skinned and cut into chunks

Prawns, Peeled & Cooked

100 g

Dill, Fresh

2 tablespoon(s), or parsley

Instructions

  1. Mist a large pan or deep-sided sauté pan with cooking spray. Add the rice, onion and garlic. Stir over a low heat for 1-2 minutes.
  2. Pour in the white wine and allow it to bubble up. Add two ladlefuls of hot stock. Stir and cook over a medium heat for 5 minutes, then add the courgette and asparagus. Cook for another 15 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is almost tender.
  3. Stir in the salmon, prawns and most of the dill and cook for another 3-4 minutes. Serve, garnished with the remaining dill.

Notes

You could use 200g shelled mussels instead of the smoked salmon, for the same SmartPoints.

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