Prawn and lemon risotto
Ingredients
- 2 tbsp Italian Volcano lemon juice
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups hot chicken (or vegetable stock, keep warm)
- 12 oz raw prawns (peeled and deveined)
- 2 tbsp Parmesan cheese (grated, plus extra for serving)
- 1 tbsp flat-leaf parsley (chopped)
- Sea salt and freshly ground black pepper (to taste)
Instructions
- In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened about 5 minutes. Stir in the minced garlic and cook for an additional minute
- Add the Arborio rice to the pan and stir well to coat in the oil and butter. Cook for 1-2 minutes, stirring constantly, until the rice becomes slightly translucent around the edges
- Pour in the white wine and cook, stirring, until most of the liquid has evaporated
- Begin adding the warm stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes
- When the rice is nearly cooked, add the prawns to the pan. Cook for 3-4 minutes, stirring occasionally, until the prawns are pink and opaque
- Stir in the Italian Volcano lemon juice, and grated Parmesan cheese. Season with sea salt and freshly ground black pepper to taste
- Remove the pan from the heat and let the risotto sit for 1-2 minutes
Note
Garnish with chopped parsley and serve immediately with extra Parmesan on the side