Dinner · Italian

Salmon and Prawn Risotto with Asparagus

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 18, 2026

Creamy risotto topped with flaky hot-smoked salmon, plump king prawns, and crisp asparagus tips. It looks impressive but comes together in about 40 minutes with mostly hands-on stirring. A squeeze of lemon keeps everything bright and fresh.

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Salmon and Prawn Risotto with Asparagus

Why you'll love this

  • Restaurant-worthy seafood dish you can make at home.
  • The smoked salmon adds rich flavor with zero extra effort.
  • Bright lemon keeps every creamy bite fresh.
  • One showstopper bowl that feels like a treat.

EveryDayMeal recipe

Salmon and Prawn Risotto with Asparagus

Prep
10m
Cook
30m
Total
40m
Serves
4
Level
Medium

Ingredients

  • 4 tablespoons (half a stick) butter
  • 1 onion, finely chopped
  • 3/4 cup Arborio or other risotto rice
  • 1/2 cup dry white wine
  • 4 cups hot vegetable stock
  • 1 lemon, juice and zest
  • 1/2 pound large king prawns (shrimp)
  • 5 ounces hot-smoked salmon
  • 1 cup asparagus tips, blanched
  • to taste ground black pepper
  • 2 ounces Parmesan shavings

Equipment

  • Heavy-bottomed pan or wide pot
  • Small saucepan for stock
  • Ladle
  • Skillet or broiler pan for the prawns

Instructions

  1. Melt the butter in a heavy-bottomed pan over medium-low heat, then add the chopped onion and cook gently until soft and translucent, about 5 minutes, without letting it brown so the flavor stays sweet.
  2. Stir in the rice and cook for a minute or two until every grain is glossy and coated in butter, which helps the risotto turn creamy later.
  3. Pour in the white wine and stir until it's fully absorbed and the sharp alcohol smell has cooked off.
  4. Add the hot stock one ladleful at a time, stirring often and waiting until each addition is absorbed before adding more. Keep going until the rice is tender with a slight bite, about 18 to 20 minutes.
  5. Season with the lemon juice, lemon zest, and black pepper. Taste before adding salt, since the smoked salmon brings plenty of its own. Stir gently to warm everything through.
  6. While the risotto finishes, quickly saute or broil the prawns until pink and opaque, about 2 to 3 minutes per side.
  7. Spoon the risotto into bowls, then top with the flaked salmon, prawns, and asparagus tips. Scatter Parmesan shavings over the top and serve right away.

Tips from the kitchen

  • Keep your stock hot in a separate pan so each ladleful doesn't cool the rice and slow the cooking.
  • Stir often but you don't have to stir constantly. Regular stirring releases the starch that makes risotto creamy.
  • Don't overcook the prawns. Pull them off the heat the moment they turn pink and curl.

Estimated nutrition per serving: 430 cal · 28g protein · 38g carbs · 17g fat

Make it your own

  • Swap the king prawns for regular shrimp or even scallops.
  • Use fresh salmon fillet, broiled and flaked, in place of hot-smoked salmon.
  • Stir in a handful of peas with the asparagus for extra green.

Storing & make-ahead

Risotto is best fresh, but leftovers keep in the fridge up to 2 days. Reheat gently on the stove with a splash of stock or water to loosen it. Add the seafood back at the end so it doesn't overcook.

Good to know

Can I use regular rice instead of Arborio?
Arborio or another short-grain risotto rice works best for creaminess. Long-grain rice won't release enough starch and the texture will be off.
Do I need the wine?
No. Replace it with an extra half cup of stock plus a squeeze of lemon for brightness.
How do I know the risotto is done?
The rice should be tender with a slight bite in the center and the whole thing should look loose and creamy, not stiff.
Can I make it ahead?
You can cook the base risotto most of the way, then finish with the last of the stock and add the seafood just before serving.

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