Lemon risotto with griddled prawns
Prawns add bite and a little luxury to this creamy risotto dish, serve by the ladleful to friends this weekend
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
- Cook the garlic and spring onion in 2 tbsp oil for 2 minutes or until softened. Add the rice and cook for a few minutes until shiny and opaque. Reduce the heat and add the stock, a ladleful at a time, stirring until each one is absorbed - this will take about 15-20 minutes.
- The rice should be creamy but firm to the bite (you may not need all the stock). Add the lemon zest and juice and soured cream. Season well.
- Meanwhile, thread the prawns onto 2 bamboo skewers and griddle (char-grill) for 1 minute each side or until cooked. Serve with the lemon risotto.
Per serving
555 kcalories, protein 24.8g, carbohydrate 80.7g, fat 17 g, saturated fat 4.5g, fibre 1.4g, salt 2.62 g
Recipe from olive magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/3641/
http://www.bbcgoodfood.com/recipes/3641/
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Ingredients
- 1 garlic clove , finely chopped
- 2 spring onions , finely chopped
- olive oil
- 200g risotto rice
- chicken stock fresh, cubes or concentrate, made up to 1.2 litres, at a simmer
- 1 lemon , zested and juiced
- 3 tbsp soured cream
- 10 large, raw prawns , shelled
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ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
Ingredients
- 1 garlic clove , finely chopped
- 2 spring onions , finely chopped
- olive oil
- 200g risotto rice
- chicken stock fresh, cubes or concentrate, made up to 1.2 litres, at a simmer
- 1 lemon , zested and juiced
- 3 tbsp soured cream
- 10 large, raw prawns , shelled
Per serving
555 kcalories, protein 24.8g, carbohydrate 80.7g, fat 17 g, saturated fat 4.5g, fibre 1.4g, salt 2.62 g
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10 April 2010
stephanie rated and commented on this recipe
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12 May 2011
Yummy commented on this recipe
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