Smoked salmon, prawn & dill risotto
Calorie controlled cooking spray
Arborio rice, dry
Dry white wine
Vegetable stock cube(s)
1 cube(s), 850ml
1 medium, , chopped
100 g, , trimmed and chopped
200 g, , skinned and cut into chunks
Prawns, Peeled & Cooked
2 tablespoons, or parsley
- 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.
- 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.
- Stir in the salmon, prawns and most of the dill and cook for another 3-4 minutes. Serve, garnished with the remaining dill.