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Serves
US | Metric
Ingredients
  • 240 g Salmon fillets
  • 180 g Raw King Prawns, thawed if frozen
  • 100 g Mussel meat
  • 200 g 3 Grain Risotto Rice (I used Riso Gallo)
  • 1 Shallot, finely diced
  • 3 Garlic Cloves, crushed
  • 1 Courgette, diced
  • 600 ml Fish Stock
  • ½ Lemon Juice
  • 1 tsp Chilli Flakes
  • 1 tsp Salt & Pepper
  • Parmesan, for grating
  • Handful of Parsley, chopped
  • Extra Virgin Olive Oil, for drizzling
Salmon and Prawn Three Grain Risotto Salmon and Prawn Three Grain Risotto

Salmon and Prawn Three Grain Risotto

A perfect Fish Friday meal! The three grain risotto mix gives you lots of lovely textures yet still stays nice and creamy. A nice alternative to your typical risotto recipes and healthier for you too!

Prep 10 minutes
Total 40 minutes

In a smaller saucepan, set the stock on a low heat to keep warm.


In a separate medium sized pan, heat a little oil on a medium heat then add in the shallots and 2 cloves of garlic, fry off for 5mins until softened and fragrant. Add in the chopped courgette and chilli flakes, continue to cook for 2mins, then tip in the risotto rice giving everything a good stir to make sure every grain is coated in the lovely oils. When the bottom of the pan starts to feel slightly dry, season with salt and pepper and lemon juice, then begin to add in the warm stock a couple of spoonfuls at a time, once the rice feels like it has absorbed the first amount, ladle in the next ensuring you are constantly stirring. The rice will begin to look plump and release it's starch, making a nice creamy texture. Continue doing this until you have used up the stock and the rice has softened but still with a slight bite in the middle.


About 10mins before you think the risotto has finished cooking, set a skillet/frying pan on a high heat with a little oil, the pan will be ready when it starts to smoke. Pat your salmon fillets dry then carefully place the fish skin side down in the pan, season with a little salt and cook for 3ins to crisp up the skin (this is for salmon that is still slightly pink in the middle, if you want it cooked more, leave for another 2mins) carefully flip over and cook for a further 2mins, take out and set aside to rest. In the same pan add the last garlic clove and the prawns, cook for 3mins or until the prawns have turned completely pink. Take off the heat and pop in a warm bowl.


Back to the risotto; at the final minute stir in the mussel meat and allow to heat through for 2mins. Finish with a good grating of parmesan and mix well into the rice - this will give it a creamy finish. Spoon into shallow bowls, flake the salmon up and place on top of the risotto, dotting the garlicky prawns in and around the fish. Scatter with some chopped parsley and a drizzle of extra virgin olive oil and serve up!


Serve with a watercress salad for a nice refreshing crunch!

Salmon and Prawn Three Grain Risotto Salmon and Prawn Three Grain Risotto

Salmon and Prawn Three Grain Risotto

A perfect Fish Friday meal! The three grain risotto mix gives you lots of lovely textures yet still stays nice and creamy. A nice alternative to your typical risotto recipes and healthier for you too!

favorite
print
like
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 240 g Salmon fillets
  • 180 g Raw King Prawns, thawed if frozen
  • 100 g Mussel meat
  • 200 g 3 Grain Risotto Rice (I used Riso Gallo)
  • 1 Shallot, finely diced
  • 3 Garlic Cloves, crushed
  • 1 Courgette, diced
  • 600 ml Fish Stock
  • ½ Lemon Juice
  • 1 tsp Chilli Flakes
  • 1 tsp Salt & Pepper
  • Parmesan, for grating
  • Handful of Parsley, chopped
  • Extra Virgin Olive Oil, for drizzling

In a smaller saucepan, set the stock on a low heat to keep warm.


In a separate medium sized pan, heat a little oil on a medium heat then add in the shallots and 2 cloves of garlic, fry off for 5mins until softened and fragrant. Add in the chopped courgette and chilli flakes, continue to cook for 2mins, then tip in the risotto rice giving everything a good stir to make sure every grain is coated in the lovely oils. When the bottom of the pan starts to feel slightly dry, season with salt and pepper and lemon juice, then begin to add in the warm stock a couple of spoonfuls at a time, once the rice feels like it has absorbed the first amount, ladle in the next ensuring you are constantly stirring. The rice will begin to look plump and release it's starch, making a nice creamy texture. Continue doing this until you have used up the stock and the rice has softened but still with a slight bite in the middle.


About 10mins before you think the risotto has finished cooking, set a skillet/frying pan on a high heat with a little oil, the pan will be ready when it starts to smoke. Pat your salmon fillets dry then carefully place the fish skin side down in the pan, season with a little salt and cook for 3ins to crisp up the skin (this is for salmon that is still slightly pink in the middle, if you want it cooked more, leave for another 2mins) carefully flip over and cook for a further 2mins, take out and set aside to rest. In the same pan add the last garlic clove and the prawns, cook for 3mins or until the prawns have turned completely pink. Take off the heat and pop in a warm bowl.


Back to the risotto; at the final minute stir in the mussel meat and allow to heat through for 2mins. Finish with a good grating of parmesan and mix well into the rice - this will give it a creamy finish. Spoon into shallow bowls, flake the salmon up and place on top of the risotto, dotting the garlicky prawns in and around the fish. Scatter with some chopped parsley and a drizzle of extra virgin olive oil and serve up!


Serve with a watercress salad for a nice refreshing crunch!