An easy hot smoked salmon and prawn risotto flavoured with lemon and parsley!
A delicious weeknight dinner that the whole family will love!
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
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!
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
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.
It's much better to stir risotto every few minutes, rather than constantly!
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!
Dinner Inspiration!
Recipe
Hot Smoked Salmon & Prawn Risotto
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Chopping Board
- Knife
Ingredients
- 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
- 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.
- 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 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.
- 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.
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Amanda Wren-Grimwood
Risotto is so comforting and I love your way of making it. The hot smoked salmon tastes gorgeous!
Sharmila Kingsly
Salmon in the risotto is absolutely winning. I'm going to try them tomorrow!!
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.
Toni
This is so good and delicious! I will definitely make it again!
Michelle
Love the amazing creaminess and seafood flavors!