Egg free, Gluten free, Lactose free, Nut free
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups Arborio rice
- 5 cups white wine
- 4 cups good quality fish stock (gluten-free)
- 2 x 7oz salmon fillets
- 12 scallops, roe removed
- 8 large shrimp, peeled, deveined, tail removed
- zest and juice of 1 lemon
- 2 tablespoons fresh lemon thyme leaves (or parsley)
- lemon wedges, to serve
Place stock in a saucepan and heat until simmering.
Heat oil in a large heavy based frying pan at medium heat.
Cook salmon fillets, 3-5 minutes each side depending on thickness of salmon and your preferred level of ‘doneness’.
Remove from frying pan to plate and chop into bite size pieces.
Reheat frying pan, add onion and fry for two minutes, add garlic and cook for another two minutes.
Turn up the heat, add Arborio rice and stir constantly for two minutes until heated through.
Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.
Add a soup ladle (about 1/2 cup) of hot stock to the frying pan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.
Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next.
The risotto will take 15-20 minutes to cook.
As always with risotto, make sure you use a nice white wine and enjoy a glass while stirring!
When the rice is nearly soft, add scallops and shrimp and cook for another 3 minutes until prawns are pink.
Stir in lemon zest, juice and herbs.
Serve immediately with lemon wedges.