Go Back
+ servings
Hot smoked salmon and prawn risotto in a red pan.
Print Pin
5 from 7 votes

Hot Smoked Salmon & Prawn Risotto

An easy hot smoked salmon and prawn risotto flavoured with lemon and parsley!
Course Main Course
Cuisine British
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 4
Calories 580kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Shallow Casserole

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

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 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.
 
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
%
Sodium
 
549
mg
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.
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter