Lovely fresh flavours combined with creamy richness make this recipe a winner any time of the year. It is quite labour intensive but, if you're anything like me and find stirring things therapeutic, it really is a doddle. Enjoy!
Ingredients:
180g Raw King Prawns (peeled and de-veined)
120g Smoked Salmon
100g Frozen Peas
400g Arborio Rice
150ml Dry White Wine (I recommend Sainsbury's Peccorino - yum!)
1.2l Chicken Stock
1/2 large Onion (Finely Chopped)
4 Garlic Cloves (Crushed)
Tabasco Sauce
Juice of 1/2 Lemon
2 Tbsp Chopped Fresh Coriander
2 Tbsp Creme Fraiche
Salt & Pepper
Method:
1. In a large saucepan or wok, gently fry over the onion for about 5 mins until softened but not browned, then add the garlic for a further minute.
2. Add the rice and stir in the wine until it has been fully absorbed.
3. Add the hot chicken stock one ladle at a time, stirring continuously as you do, ensuring that each spoonful is absorbed before adding the next. (It may take some time before all of the stock is absorbed so you might want to keep the stock hot in a separate saucepan on the hob.)
4. Add the salmon, king prawns, peas, lemon juice and tabasco and cook until the prawns turn pink throughout.
5. Stir in the Coriander and Creme Fraiche until fully incorporated, season with salt and pepper to taste and serve immediately on a bed of baby spinach or rocket with some lovely warm ciabatta for dunking.
