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Prawn & lemon risotto
Prawn & lemon risotto
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Light, zesty lemon prawn risotto - a quick, springtime favorite.
Ingredients:
  • 225g sugar snap peas
  • 120g zucchini, thickly sliced
  • 36.40 gm olive oil
  • 1 onion, finely chopped
  • 1/2 tsp saffron threads
  • 250g arborio rice
  • 225g button mushrooms, sliced
  • Juice and zest of 1 lemon
  • 750ml vegetable stock
  • 300g cooked prawns, peeled, tails intact
  • 60.00 ml chopped flat-leaf parsley
Instructions:
  • Quickly blanch sugar snap peas and zucchini in boiling water for 1 minute, then refresh in cold water and set aside.
  • In a large frypan, warm oil then sauté onion and saffron on low heat for 2-3 minutes until onion is softened. Stir in rice, garlic, and mushrooms and cook for 2 minutes. Mix in lemon rind and one-third of the stock, simmering until most of the liquid is absorbed. Repeat twice with the remaining stock portions.
  • Combine the prawns, blanched vegetables, and lemon juice in the pan and cook until heated through, about 1-2 minutes. Stir in parsley and season with salt and pepper. For an extra indulgent touch, add a dollop of butter.

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