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Lemon, Pea & Prawn Risotto

INGREDIENTS

2 tbsp butter

4 spring onions, finely snipped

300g risotto rice (arborio or carnaroli are fine)

750ml vegetable stock (using 2 veg stock cubes), heated in a saucepan until warm

Zest and juice of 1 lemon, reserving some zest to serve

200g frozen peas (about 2 large handfuls), left at room temperature for 10 minutes

300g frozen raw peeled king prawns, left at room temperature for 10 minutes

2 tbsp snipped parsley, plus extra to serve

A pinch of chilli flakes

 

METHOD

1. In a large pan on a medium heat, melt the butter and soften the spring onion, for about 3 minutes.  Add the rice and stir to coat all the grains then add the stock, ladle at a time, allowing the rice to absorb each ladle of liquid until the next is added. 

 2. When you get to the last ladle, add the prawns and peas at the same time and cook until the prawns are cooked through and the rice is tender, about 7-10 minutes. Turn the heat off and stir in the lemon juice, zest, parsley and chilli flakes and season to taste, pop the lid on and leave for 2 minutes.  Serve immediately, topped with leftover zest, parsley and chilli flakes.

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