Smoked salmon, prawn & dill risotto
8
Points®
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.
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