Prawn & Lemon Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
• STEP 2.Add Arborio rice to the pan and stir to coat the grains in the oil. Cook for a minute or two until the rice becomes translucent.
• STEP 3.Gradually add the vegetable stock, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked al dente.
• STEP 4.Stir in the prawns, lemon zest, and lemon juice. Cook for a few more minutes until the prawns are pink and cooked through.
• STEP 5.Remove from heat and stir in butter and Parmesan cheese. Season with salt and pepper to taste.
• STEP 6.Serve the risotto hot, garnished with fresh parsley and a squeeze of lemon juice.

Cooking Tips

• Make sure to use Arborio rice for the perfect creamy texture.
• Add the vegetable stock gradually to allow the rice to absorb the liquid properly.
• Do not overcook the prawns, as they can become tough and rubbery.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of water or stock to the risotto and heat gently in a saucepan until warmed through.
• Serve the risotto as a main course with a side salad, or as a side dish with grilled fish or chicken.