4 Serves
45 Mins
In a heavy-bottomed pot, melt the butter over medium heat and sauté the onion until translucent and soft, ensuring it does not brown.
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FilipinoVitamin K
35 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
426 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
602 mg / 1,250 mgPotassium
807 mg / 4,700 mgSodium
2109 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
5 g / 28 gSugar
12 g / 50 gSaturated Fat
12 g / 20 gCholesterol
89 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
Add the rice to the pot and stir thoroughly to ensure every grain is coated in the melted butter.
Pour in the wine and cook, stirring constantly, until the liquid has been fully absorbed by the rice.
Gradually add the hot vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more, until the rice is tender.
While the risotto cooks, grill the salmon fillets and prawns in a separate grill pan until cooked through.
Stir the lemon juice, lemon zest, and pepper into the finished risotto, then gently fold in the grilled salmon, prawns, and steamed asparagus.
Serve the risotto immediately, garnished with a generous scattering of Parmesan cheese.
9
g48
g3
g
Italian