if(strpos(the_title('','',false), 'Win A Bakkie competition returns this festive season!') !== false){ echo ' '; }

Lemon & Prawn Risotto

Ingredients

For the Risotto:
1 red onion, finely chopped
a large knob of butter
2 garlic cloves, finely chopped
1 1/2 cups of Risotto rice
1 cup of dry white wine
1 - 1.5 litres of chicken stock - make sure to get stock that is low in salt
the zest of 1 lemon
1 cup of parmesan cheese
an extra knob of butter
cracked black pepper, to taste

For the Chilli Prawns:
2 garlic cloves, chopped
2 red chillies, seeded and chopped
a glug of olive oil
about 10 - 15 prawns, shelled and deveined
a small handful of fresh parsley, roughly chopped

Lemon & Prawn Risotto

You don’t need to go to a restaurant to enjoy a risotto. If you follow this recipe, you’ll be sure to impress your friends and family. All you need is a bit of patience. It’s well worth the effort!
3 - 4
40 MINUTES

Method

  • Pour the chicken stock into a pot, place it on a medium heat and bring to a very gentle simmer.
  • Leave the stock on a low heat to keep it warm, while you make the risotto.
  • Heat up a heavy-based saucepan.
  • Add a glug of olive oil, a knob of butter and then add the red onion.
  • Reduce the heat and gently sauté until translucent and soft, then stir through the garlic and fry for another minute.
  • Add the risotto rice, and stir to soak up the butter.
  • Keep stirring and cook for about two minutes.
  • Pour in the white wine, and once it’s cooked off, it’s time to start ladling in the chicken stock.
  • Add one ladle at a time every time the rice has absorbed the stock.
  • Every time you add a ladle of stock, stir it through the risotto and allow it to cook off.
  • This process of adding stock and stirring should take about 20 minutes.
  • You want the risotto to still be al dente and not mushy, so be careful to not overcook it.
  • Once the risotto is cooked through, stir through the extra butter, parmesan cheese and lemon zest.
  • Put the lid on and leave to steam for about two minutes.
  • Remove from the heat and taste. Chances are you won’t need to add salt because of the chicken stock, but do add loads of cracked black pepper.
  • Keep the risotto warm while you make the prawns.


Chilli Prawns

  • Season the prawns with salt and pepper.
  • Heat a large pan and add a glug of olive oil.
  • Fry the prawns for two minutes or until they are opaque.
  • Stir through the garlic and chili and cook for another minute.
  • Remove from the heat and add a squeeze of lemon juice and the fresh parsley, then stir to combine.
  • Divide the risotto onto plates, arrange the prawns on top and serve with lemon wedges on the side.