Name: Spring vegetable and prawn risotto with lemon and dill oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 2 tsp finely grated lemon rind; 2 tsp fresh dill leaves, finely chopped; 75.08 gm extra virgin olive oil; 1530.00 gm vegetable liquid stock; 1 large brown onion, finely chopped; 2 garlic cloves, crushed; 300.00 gm arborio rice; 1 bunch asparagus, trimmed, cut into 3cm lengths; 125.00 ml frozen baby peas; 50g baby spinach; 100g medium green prawns, peeled, deveined, halved lengthways; 62.50 ml goat's cheese (see note); 62.50 ml pine nuts, toasted

Spring vegetable and prawn risotto with lemon and dill oil

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Creamy risotto with prawns, goat's cheese, and fresh spring vegetables.

Ingredients:

2 tsp finely grated lemon rind
2 tsp fresh dill leaves, finely chopped
75.08 gm extra virgin olive oil
1530.00 gm vegetable liquid stock
1 large brown onion, finely chopped
2 garlic cloves, crushed
300.00 gm arborio rice
1 bunch asparagus, trimmed, cut into 3cm lengths
125.00 ml frozen baby peas
50g baby spinach
100g medium green prawns, peeled, deveined, halved lengthways
62.50 ml goat's cheese (see note)
62.50 ml pine nuts, toasted

Instructions:

In a bowl, mix lemon rind, dill, and 2 tablespoons of oil. Season with salt and pepper, then set aside to let the flavors develop.
In a medium saucepan, heat the stock over medium-high heat until it simmers. Then, lower the heat to low.
Heat the remaining oil in a large saucepan over medium heat. Sauté the onion for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant. Add the rice and cook for 1 minute to coat in oil. Simmer on low heat, gradually adding 1/3 cup of hot stock at a time, stirring until absorbed. Continue this process until all liquid is absorbed, and the rice is tender and creamy, about 20 to 25 minutes.
Combine asparagus, peas, spinach, and prawns with the remaining 1/3 cup of hot stock. Season with salt and pepper, then gently stir to combine. Cover the pan and let it stand for 5 minutes until the prawns are cooked through and have changed color.
Plate the risotto in serving bowls. Top with crumbled goat's cheese and pine nuts. Finish by drizzling with lemon and dill-infused oil.

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