Prawn and Smoked Salmon Risotto – Healthy Recipe

Prawn and Smoked Salmon Risotto Lunch

A Healthy Recipe in 20 Minutes

Smoked salmon and prawn risotto for lunch is just one of those lunches that hit the spot. It’s a nice, healthy, and filling lunch that will fill you up but won’t weigh you down for the day. The best part – it’s easy to make and will make you look like a superstar cook if you have company to share it with.

My family love this and although I like it for a bit of lunch, it’s also great on a larger scale with some sea bass on a Friday night. I do add a couple of fancy extras for the Friday night recipe, plus it usually comes with a nice glass of wine to relax for the weekend.

My wife used to make the risottos in our house until about a year ago when I fancied giving it a go. I have always been a fan of great Italian food. I used to stick to my favourites: creamy, cheesy pasta or tomato pasta. My skills in cooking Italian dishes have moved on a bit the last year or so. It is easy to get stuck making the same old dishes that you love over and and over again; it gets a little tedious eventually and you lose appreciation of the how varied Italian cooking is if you’re not careful. Hence my foray into cooking a little more adventurously started with this risotto recipe. Originally, I made it with some cream, but as I am not supposed to have that anymore, I created this version. It uses low fat cream cheese as a substitute, which actually gave it a lot more flavour. I use less Parmesan that I used to as well which cuts the fat content down but you still get that rich flavour. Less is more as they say. I keep this recipe simple as well with just a bit of dill to highlight the seafood flavours from the smoked salmon and prawns. I guarantee you won’t be disappointed with this lunch favourite.

You can check out my spruced up Friday night risotto here.

Just one bit of advice if you want to have a cracking Saturday lunch – put a little extra risotto aside to make these Baked Arancini tomorrow. Just another bonus about making this dish. Leftovers are what makes a dish great, especially when it’s another healthier recipe.

Ingredients

300g risotto (Arborio rice)

500ml stock (Chicken/Vegetable oxo cube dissolved in boiling hot water)

2 shallots (finely diced)

2 mushrooms (finely diced)

2 cloves of garlic/ 2 tsp garlic granules

Fresh or dried dill

Fresh or dried fennell

50g low fat cream cheese

50g parmesan

75-100g of smoked salmon

10-15 king sized prawns

Method

  1. Gentle fry the mushrooms and shallots in some rapeseed or olive oil until softened.
  2. Add the rice and fry at a medium heat for 2-3 mins until the oil is absorbed. This allows the rice to soften and absorb the flavour from the stock.
  3. If you’re being fussy you can add the stock a little at a time waiting until the rice has absorbed the stock before adding more and gently stirring. For this recipe you can just add the stock and let it cook for approximately 20 mins. Make sure to keep an eye on it as it only takes a moment or to spoil.
  4. Once the stock has been absorbed, add the smoked salmon and prawns with the herbs and cook for another 3-4 mins continually stirring.
  5. Add the cream cheese and stir until it has been dissolved in the risotto.
  6. Grate the parmesan into the risotto and serve immediately.
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