Indulge in the rich and creamy flavors of salmon and prawn risotto. This Italian classic is a perfect balance of seafood and arborio rice, a true delight.
Salmon and Prawn Risotto
Salmon and prawn risotto is a flavorful and hearty dish that combines the rich taste of salmon and prawns with the creamy texture of risotto. This dish is perfect for a dinner party or a special occasion, but it’s also simple enough to make for a weeknight meal.
To make salmon and prawn risotto, start by cooking arborio rice in a pot of chicken or vegetable broth until it’s tender but still firm. In a separate pan, sauté some peeled and deveined prawns with garlic and butter until they’re pink and cooked through. Remove the prawns from the pan and set them aside.
In the same pan, add some sliced shallots and sauté until they’re translucent. Then, add in diced salmon and cook for a few minutes until it’s browned on the outside but still tender on the inside. Remove the salmon from the pan and set it aside.
In the same pan, add in some white wine and cook until the liquid has reduced by half. Then, add in the cooked rice and stir to combine. Gradually add in more broth, stirring constantly, until the rice is creamy and fully cooked.
Add in the cooked prawns, salmon, and some chopped parsley, stirring gently to combine. Season with salt and pepper to taste. Serve hot and enjoy!
This salmon and prawn risotto recipe can be easily customized to include other ingredients like mushrooms, asparagus, or peas. It’s a delicious and satisfying dish that’s perfect for entertaining or a special occasion, and it’s sure to be a hit with seafood lovers.
What is the best combination with prawns?
- Garlic: The sweet, delicate flavor of prawns can be enhanced with the bold, savory taste of garlic, making it a classic pairing for dishes like garlic butter prawns.
- Lemon: The bright, citrusy flavor of lemon can add a refreshing and tangy note to prawn dishes, such as grilled or sautéed prawns with lemon and herbs.
- Chili: The heat of chili can add a spicy kick to prawn dishes, such as chili garlic prawns or prawn curry.
- Pasta: Prawns are a popular addition to pasta dishes, such as prawn linguine with tomato and basil or prawn Alfredo.
- Avocado: The rich, buttery flavor of avocado can complement the sweet, delicate flavor of prawns, making it a great pairing for dishes like prawn and avocado salad.
- Coconut: The sweet, tropical flavor of coconut can add a creamy and rich taste to prawn dishes, such as prawn curry or prawn coconut soup.
What flavors go best with salmon?
- Lemon: The bright, zesty flavor of lemon can add a fresh and tangy note to salmon dishes, such as grilled or baked salmon with lemon and herbs.
- Dill: The delicate, herbaceous flavor of dill can complement the rich, buttery flavor of salmon, making it a classic pairing for dishes like salmon gravlax or salmon dill sauce.
- Garlic: The savory, bold flavor of garlic can add depth and richness to salmon dishes, such as garlic butter salmon or roasted garlic salmon.
- Soy sauce: The salty, umami flavor of soy sauce can add a savory and complex taste to salmon dishes, such as teriyaki salmon or soy-glazed salmon.
- Honey: The sweet, floral flavor of honey can add a caramelized and slightly smoky note to salmon dishes, such as honey mustard salmon or honey glazed salmon.
- Ginger: The spicy, earthy flavor of ginger can add a zingy and invigorating taste to salmon dishes, such as ginger soy salmon or ginger glazed salmon.
Best Salmon and Prawn Risotto Recipe
Servings: 4 Preparation: 15 minutes Cooking time: 50 minutes Calories: 490 Fat: 16g
Ingredients
- 1 pound salmon fillet, skin removed
- 1/2 pound raw prawns, peeled and deveined
- 6 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350°F.
- Season the salmon fillet with salt and pepper and place it on a baking sheet lined with parchment paper.
- Bake the salmon in the oven for 15-20 minutes, or until it is cooked through. Remove the salmon from the oven and let it cool. Once cooled, flake the salmon into small pieces and set it aside.
- In a medium saucepan, heat the chicken or vegetable broth over low heat.
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Add the onion to the saucepan and cook for 2-3 minutes, or until it is softened.
- Add the Arborio rice to the saucepan and stir to coat it with the butter.
- Add the white wine to the saucepan and stir until it is absorbed by the rice.
- Add a ladleful of the hot broth to the rice and stir until it is absorbed. Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is al dente and the broth is absorbed, about 18-20 minutes.
- Add the flaked salmon and raw prawns to the rice and stir to combine. Cook for an additional 2-3 minutes, or until the prawns are cooked through and the salmon is heated through.
- Add the Parmesan cheese to the rice and stir to combine.
- Season the risotto with salt and pepper, to taste.
- Sprinkle the chopped parsley over the risotto and serve immediately.
Nutrition:
- Calories: 490
- Protein: 28g
- Fat: 16g
- Carbohydrates: 58g
- Fiber: 2g
- Sugar: 2g
- Sodium: 650mg
- Cholesterol: 95mg
More delicious Recipes:
Would you like to join our Pinterest page, where many delicious and simple recipes are shared every day?
Ingredients
- 1 pound salmon fillet, skin removed
- 1/2 pound raw prawns, peeled and deveined
- 6 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350°F.
- Season the salmon fillet with salt and pepper and place it on a baking sheet lined with parchment paper.
- Bake the salmon in the oven for 15-20 minutes, or until it is cooked through. Remove the salmon from the oven and let it cool. Once cooled, flake the salmon into small pieces and set it aside.
- In a medium saucepan, heat the chicken or vegetable broth over low heat.
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Add the onion to the saucepan and cook for 2-3 minutes, or until it is softened.
- Add the Arborio rice to the saucepan and stir to coat it with the butter.
- Add the white wine to the saucepan and stir until it is absorbed by the rice.
- Add a ladleful of the hot broth to the rice and stir until it is absorbed. Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is al dente and the broth is absorbed, about 18-20 minutes.
- Add the flaked salmon and raw prawns to the rice and stir to combine. Cook for an additional 2-3 minutes, or until the prawns are cooked through and the salmon is heated through.
- Add the Parmesan cheese to the rice and stir to combine.
- Season the risotto with salt and pepper, to taste.
- Sprinkle the chopped parsley over the risotto and serve immediately.
If you like our recipe, would you please support us by sharing it?
