|300 g||Boneless salmon fillets (Main)|
|2 cups||Arborio rice (Main)|
|¼ cup||White wine|
|5 cups||Chicken and herb stock|
|20||Cooked prawns (Main)|
|2 Tbsp||Fresh dill|
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- Peel onion and chop very finely. Crush garlic, peel and chop finely. Cut salmon into cubes. Heat butter in a large high-sided frying pan.
- Cook onion and garlic for 2 to 3 minutes or until soft. Add arborio rice and stir to coat in onion mixture. Add wine and allow to bubble up.
- Slowly add hot stock, one cup at a time, stirring until each cup is absorbed. When risotto is cooked, add fresh skinned and boned salmon fillet, drained capers, grated lemon rind and large peeled, cooked prawns. Gently stir through. Garnish with chopped fresh dill.