How To Make Lemony prawn & pea risotto
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Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 300g Arborio rice
- 125ml white wine
- 1L vegetable stock
- 250g cooked prawns
- 200g peas
- Zest of 2 lemons
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and sauté until softened.
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Add the Arborio rice to the pan and stir well to coat it in the oil. Cook for a couple of minutes until slightly translucent.
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Pour in the white wine and cook until most of the liquid has evaporated.
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Gradually add the vegetable stock, one ladleful at a time, stirring constantly until the rice absorbs each ladleful of stock before adding more. Cook for around 20 minutes or until the rice is al dente.
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Stir in the cooked prawns, peas, lemon zest, and lemon juice. Cook for a further 2-3 minutes until heated through.
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Season with salt and pepper to taste.
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Serve the risotto hot, garnished with fresh parsley.
Nutrition
- Calories : 520kcal
- Total Fat : 10g
- Saturated Fat : 1.5g
- Cholesterol : 150mg
- Sodium : 900mg
- Total Carbohydrates : 78g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 28g
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