Easy Prawn and lemon risotto Recipes

Easy Prawn and lemon risotto Recipes

The ingredients Easy Prawn and lemon risotto Recipes

  1. 350 g risotto rice (I used arborio)
  2. Small chopped onion
  3. Juice and zest of 1 lemon
  4. 200 g or so of prawns (raw if possible)
  5. Olive oil
  6. Salt
  7. Approx 400 ml of veg stock
  8. White wine
  9. Parsley to serve
  10. Knob butter

Step-step making Easy Prawn and lemon risotto Recipes

  1. Make the stock. Chop and carefully fry the onion in olive petrol.

  2. If soft, add the rice and make stirring gently to ‘toast’ the kernels. Careful stirring because you can break up them. After about 1-2 mins add more a glug of wine.

  3. Bit at a new time, add stock and stir till rice is nearly cooked. When almost done, add juice and zest, sodium to taste.

  4. Add butter and stir till creamy. Meanwhile, in a small baking pan cook the prawns until pink. Food up the risotto, place the prawns on top and finish with cut parsley