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Salmon and Prawn Risotto

This delicious recipe is really quick to make and is perfect for one-pot cooking over a campfire.


(Serves 4)

2 salmon fillets, chopped
1 small packet of fresh or frozen prawns
1 leek
Large handful of frozen peas or spinach
Large handful of risotto rice per person plus one for the pan
1 large glass white wine
1 litre veg stock
Parmesan, shaved or grated to taste


  1. Chop the leek and add to the one pot with a lug of olive oil or a knob of butter.
  2. Soften the leek then add the risotto rice and wine.
  3. Simmer for a few minutes then add a third of the stock and stir.
  4. Lift the one pot so that it’s not too close to the fire as the rice needs to cook slowly.
  5. Stir frequently, and when the stock is absorbed add another third of the stock.
  6. Keep stirring and, again when that is absorbed add the rest of the stock, the chopped salmon, the prawns and peas or spinach.
  7. Stir frequently until the rice is cooked but still has a bite to it.
  8. Add the parmesan and serve with fresh crusty bread and a cold glass of white!