Swordfish and Shrimp Risotto

Peel the onion and chop finely. Heat 1-2 tablespoons of oil in a saucepan, add the onion and cook, stirring until translucent. Add the rice and turmeric and stir to coat. Pour in the wine and cook until absorbed. Gradually add the broth, stirring until broth ahs been absorbed before adding more and cook, stirring until the rice creamy and tender, yet still has a little bite (about 20 minutes).

Zest the lemon and squeeze the juice. Rinse the zucchini, cut in half lengthwise and slice. Rinse the fish and cut into cubes. Add to the risotto along with the lemon zest and zucchini during the last 5 minutes of cooking time.

Heat 2 tablespoons of oil in a skillet. Rinse the prawns, pat dry and saute until just cooked through,  2-3 minutes. Season with salt and pepper.

Rinse and dry the arugula. Set aside some leaves for garnish,   coarsely chop the rest and puree with the pine nuts and the remaining oil.

Stir Parmesan and butter into the risotto and season with lemon juice, salt and pepper. Transfer to plates and top with the shrimp.