Published: by Beth Sachs · 5 Comments
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An easy hot smoked salmon and prawn risotto flavoured with lemon and parsley!
A delicious weeknight dinner that the whole family will love!
It's creamy, flavourful and really filling, and perfect for busy weeknights!
There is a bit of stirring involved, but not as much as you think, and if you really can't be bothered with standing at the hob then I also give instructions for making this into an oven baked salmon and prawn risotto!
👩🍳 Love risotto? Try my butternut squash and bacon risotto too!
Jump to:
- ✔️ Why you'll love this recipe!
- 🛒 Ingredients
- 🔪 How to make salmon and prawn risotto
- 💭 Top tips
- 🍴 Serving suggestions
- 📖 Variations
- 🥡 Storage
- ❓ FAQs
- 😋 More risotto recipes to try!
- Dinner Inspiration!
- Recipe
- 💬 Comments
✔️ Why you'll love this recipe!
Here's why this is the best salmon and prawn risotto recipe!
- Easy weeknight dinner
- Uses cooked king prawns and hot smoked salmon meaning there is very little prep!
- Flavourful and filling
- Easily customisable with different vegetables
🛒 Ingredients
- Salmon - for ease I used hot smoked salmon fillets which just need flaking into the risotto at the end of cooking. You could use smoked salmon instead.
- Prawns - use cooked king prawns to make life easier!
- Peas - straight from the freezer!
- Risotto Rice - arborio is the one I usually use in risotto.
- Stock - vegetable or fish stock are both fine to use.
- White Wine - this can be omitted.
- Onion - finely chopped
- Garlic - 2 cloves, but double it if you LOVE garlic!
- Thyme - dried or fresh, or substitute for another herb like dill.
- Lemon - a squeeze of lemon juice helps to lift the dish and pairs so well with prawns.
- Parmesan - finely grated and sprinkled on at the end of cooking.
- Parsley - to garnish.
- Olive Oil and Butter
- Salt and Pepper
🔪 How to make salmon and prawn risotto
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Step 1: Heat the oil and butter in a pan and cook the onion, garlic, and thyme for 6 minutes on a medium heat.
Step 2: Stir in the risotto rice and coat in the oil and butter mixture.
Step 3: Add the wine if using and allow it to evaporate.
Step 4: Gradually add the stock a ladleful at a time. Give it a stir every now and then. It's best to do this on a low to medium heat.
Step 5: Once all the stock has been added, stir in the hot smoked salmon, cooked king prawns, and peas. Season with salt and pepper and warm through for a few minutes.
Step 6: Serve with a squeeze of lemon juice, grated Parmesan, and chopped parsley.
💭 Top tips
- For an extra creamy salmon risotto, use hot stock from the stove (just have it in a small pan next to your risotto). I often can't be bothered though and make it up in a jug!
- Stir fairly frequently to prevent the risotto from sticking to the bottom of the pan.
- If you don't want to use the white wine, just leave it out! If I don't have any white wine in the house I sometimes use vermouth.
🍴 Serving suggestions
The salmon and prawn risotto is delicious served as it is, or for something more substantial serve with homemade focaccia!
📖 Variations
- To make an oven baked prawn and salmon risotto, simply pour all of the stock into the pan at once, stir and bring to the boil. Immediately put a lid on the pan and place in the oven for 20 minutes at 180c (160 fan). At this point take it out of the oven and add in the prawns, peas and salmon. You may also want to add a little more stock (or boiling water would also be fine) if it's looking dry. Return to the oven for another 5 minutes, before serving with lemon, chopped parsley, and Parmesan.
- Add more veggies! A handful of baby spinach stirred in at the end (the residual heat will quickly wilt it), would work well.
- Chorizo would add a lovely smoky flavour to the risotto. Add 100g of chopped cured chorizo with the onion and garlic.
- Swap the hot smoked salmon for flaked smoked mackerel.
- Substitute the parsley for dill or mint, or a mixture of all three herbs!
- Like your food spicy? Add a chopped red chilli!
- Serve it as a starter for 6 rather than as a main for 4.
🥡 Storage
- To Store. Place leftovers in an air tight container and store in the fridge for up to 48 hours.
- To Reheat. Microwave until piping hot. You may want to stir in a few tablespoons of boiling water to loosen it first.
- To Freeze. Place the cooled risotto in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
❓ FAQs
Can I use long grain rice instead of risotto rice?
In order to get that lovely creamy texture, it's best to use risotto rice. However, you can substitute with long-grain rice if you wish.
Can you over-stir risotto?
It's much better to stir risotto every few minutes, rather than constantly!
Should you rinse risotto rice?
No! Risotto rice is a short grain rice with a high starch content, which is what adds creaminess to the dish. Definitely do not rinse!
😋 More risotto recipes to try!
- Chicken and Chorizo Risotto
- Wild Garlic and Broccoli Risotto
- Prawn and Pea Risotto
- Slow Cooker Risotto
Dinner Inspiration!
- Easy Chicken and Mushroom Stroganoff Recipe
- Easy Beef Keema Curry Recipe
- One-Pan Chicken Arrabbiata Pasta Recipe
Recipe
Print Pin
5 from 7 votes
Hot Smoked Salmon & Prawn Risotto
An easyhot smoked salmon and prawn risottoflavoured with lemon and parsley!
Course Main Course
Cuisine British
Keyword easy salmon and prawn risotto, hot smoked salmon and prawn risotto, salmon and prawn risotto, salmon risotto
Prep Time 8 minutes minutes
Cook Time 25 minutes minutes
Total Time 33 minutes minutes
Servings 4
Calories 580kcal
Author Beth Sachs
Equipment
Chopping Board
Knife
Shallow Casserole
Ingredients
Metric - US Customary
- 1 tablespoon Butter
- 1 tablespoon Oil
- 1 Onion peeled and finely chopped
- 2 Garlic Cloves peeled and finely chopped
- 2 teaspoon Thyme
- 300 g Risotto Rice
- 100 ml White Wine
- 1 litre Stock fish or vegetable
- 300 g Cooked King Prawns
- 2 Hot Smoked Salmon Fillets flaked
- 100 g Peas
- 1 Lemon
- 2 tablespoon Parsley finely chopped
- 4 tablespoon Parmesan finely grated
- Salt and Pepper
Instructions
Heat the oil and butter in a pan and cook the onion, garlic, and thyme for 6 minutes on a medium heat.
Stir in the risotto rice and coat in the buttery onion mixture.
Add the wine if using and allow it to evaporate.
Gradually add the stock a ladleful at a time. Give it a stir every now and then. It's best to do this on a low to medium heat.
Once all the stock has been added, stir in the hot smoked salmon, cooked king prawns, and peas. Season with salt and pepper and warm through for a few minutes.
Serve with a squeeze of lemon juice, grated Parmesan, and chopped parsley.
Notes
Top Tips:
- For an extra creamy salmon risotto, use hot stock from the stove (just have it in a small pan next to your risotto). I often can't be bothered though and make it up in a jug!
- Stir fairly frequently to prevent the risotto from sticking to the bottom of the pan.
- If you don't want to use the white wine, just leave it out! If I don't have any white wine in the house I sometimes use vermouth.
Variations:
- To make anoven baked prawn and salmon risotto, simply pour all of the stock into the pan at once, stir and bring to the boil. Immediately put a lid on the pan and place it in the oven for 20 minutes at 180c (160 fan). At this point take it out of the oven and add in the prawns, peas, and salmon. You may also want to add a little more stock (or boiling water would also be fine) if it's looking dry. Return to the oven for another 5 minutes, before serving with lemon, chopped parsley, and Parmesan.
- Add more veggies! A handful of baby spinach stirred in at the end (the residual heat will quickly wilt it), would work well.
- Chorizo would add a lovely smoky flavour to the risotto. Add 100g of chopped cured chorizo with the onion and garlic.
- Swap the hot smoked salmon for flaked smoked mackerel.
- Substitute the parsley for dill or mint, or a mixture of all three herbs!
- Like your food spicy? Add a chopped red chilli!
- Serve it as a starter for 6 rather than as a main for 4.
Storage:
- To Store. Place leftovers in an air-tight container and store in the fridge for up to 48 hours.
- To Reheat.Microwave until piping hot. You may want to stir in a few tablespoons of boiling water to loosen it first.
- To Freeze. Place the cooled risotto into a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Hot Smoked Salmon & Prawn Risotto
Amount per Serving
Calories
580
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
145
mg
48
%
24
%
Potassium
745
mg
21
%
Carbohydrates
72
g
24
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
37
g
74
%
Vitamin A
625
IU
13
%
Vitamin C
31
mg
38
%
Calcium
148
mg
15
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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More Easy Dinner Recipes
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- Easy Pork Bolognese Recipe
- 30 Minute Spanish Chicken and Chorizo Stew Recipe
Reader Interactions
Comments
Amanda Wren-Grimwood
Risotto is so comforting and I love your way of making it. The hot smoked salmon tastes gorgeous!Reply
Sharmila Kingsly
Salmon in the risotto is absolutely winning. I'm going to try them tomorrow!!Reply
Dana Sandonato
I absolutely love seafood and loved incorporating it into risotto like this. And what a great way to use smoked salmon! I buy smoked salmon regularly but never thought to add it to risotto. This recipe is a win.Reply
Toni
This is so good and delicious! I will definitely make it again!Reply
Michelle
Love the amazing creaminess and seafood flavors!Reply
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As an avid culinary enthusiast with a profound understanding of the art of cooking, particularly in the realm of risotto, I can unequivocally affirm the excellence of the hot smoked salmon and prawn risotto presented in this article. The recipe, curated by Beth Sachs, showcases not only a delightful combination of flavors but also a meticulous approach to creating a dish that seamlessly blends ease of preparation with exquisite taste.
Evidence of Expertise:
-
Knowledge of Ingredients: The selection of ingredients, such as hot smoked salmon, cooked king prawns, peas, risotto rice (specifically arborio), and a medley of complementary herbs and spices, reflects a nuanced understanding of flavor profiles and culinary compatibility.
-
Technique Mastery: The step-by-step cooking process outlined in the article demonstrates a mastery of risotto preparation. From sautéing the aromatic base of onions, garlic, and thyme to gradually incorporating stock and finishing with a flourish of lemon, Parmesan, and parsley – each step is purposeful and contributes to the final masterpiece.
-
Variation Suggestions: The inclusion of variations and substitutions (oven-baked method, additional vegetables, alternative proteins, herb substitutions, and spice adjustments) underscores an in-depth knowledge of culinary creativity and the ability to cater to diverse tastes and preferences.
Concepts Covered in the Article:
-
Why You'll Love This Recipe:
- Easy weeknight dinner.
- Utilizes pre-cooked king prawns and hot smoked salmon for minimal prep.
- Flavorful and filling.
- Easily customizable with different vegetables.
-
Ingredients:
- Hot smoked salmon, cooked king prawns, peas, arborio risotto rice, vegetable or fish stock, white wine, onion, garlic, thyme, lemon, Parmesan, parsley, olive oil, butter, salt, and pepper.
-
Cooking Process:
- Sautéing onion, garlic, and thyme.
- Coating risotto rice in oil and butter.
- Gradually adding stock.
- Incorporating hot smoked salmon, prawns, and peas.
- Seasoning and warming through.
- Serving with lemon, Parmesan, and parsley.
-
Top Tips:
- Using hot stock for extra creaminess.
- Stirring frequently to prevent sticking.
- Optional use of white wine.
-
Variations:
- Oven-baked method.
- Additional vegetables, chorizo, or different herbs.
- Substituting smoked mackerel for hot smoked salmon.
- Adjusting spice levels.
-
Storage:
- Instructions for storing, reheating, and freezing the risotto.
-
FAQs:
- Clarifications on rice selection for risotto.
- Advice on stirring frequency.
- Caution against rinsing risotto rice.
In conclusion, this hot smoked salmon and prawn risotto recipe is not merely a set of instructions; it's a culinary journey guided by a seasoned expert. The attention to detail, the provision of alternatives, and the overall presentation of the article are testament to a deep passion for the art of cooking. Whether you're a novice or a seasoned home chef, this recipe is an invitation to elevate your weeknight dinner experience.
