Prawn and lemon risotto

Name: Prawn and lemon risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 225 g (8oz) sugar-snap peas, sliced diagonally; 175 g (6oz) baby courgettes, sliced diagonally; Salt and ground black pepper; 30 mL (2tbsp) olive oil; 1 onion, finely chopped; 1 mL (1&#8260;4 level tsp) saffron strands (optional); 225 g (8oz) arborio (risotto) rice; 1 garlic clove, crushed; 225 g (8oz) brown-cap mushrooms, quartered juice and rind of 1 lemon; 750 mL (11⁄4 pints) hot fish, chicken or vegetable stock; 300 g (11oz) cooked, peeled prawns; 45 mL (3 level tbsp) finely chopped chives; Spring onion curls (see Spring onion tips) and grated lemon rind to garnish

This triple-tested prawn risotto recipe is delicious served with garlic bread and sprinkles of Parmesan cheese.

By The GH Kitchen TeamPublished: 30 May 2014

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Yields:

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Ingredients

225 g (8oz) sugar-snap peas, sliced diagonally
175 g (6oz) baby courgettes, sliced diagonally
Salt and ground black pepper
30 ml (2tbsp) olive oil
1 onion, finely chopped
1 ml (1⁄4 level tsp) saffron strands (optional)
225 g (8oz) arborio (risotto) rice
1 garlic clove, crushed
225 g (8oz) brown-cap mushrooms, quartered juice and rind of 1 lemon
750 ml (11⁄4 pints) hot fish, chicken or vegetable stock
300 g (11oz) cooked, peeled prawns
45 ml (3 level tbsp) finely chopped chives
Spring onion curls (see Spring onion tips) and grated lemon rind to garnish

Directions

1. Step 1
  Place the sugar-snap peas and courgettes in a large pan of boiling salted water, then bring to the boil. Cook for 1-2min, then drain and plunge into ice-cold water.
2. Step 2
  Heat the olive oil in a medium, non-stick saucepan, then add the onion and saffron strands, if using. Cook over a medium heat for 10min or until soft. Add the rice, garlic and mushrooms and cook, stirring, for 1-2min; season.
3. Step 3
  Add the grated lemon rind and about one-third of the stock (see Spring onion tips). Simmer gently, stirring frequently, until most of the liquid has been absorbed. Add another one-third of the stock, then repeat the process.
4. Step 4
  Add the remaining stock. Cook, stirring, for 10min or until the rice is tender and most of the stock has been absorbed. Add the prawns, drained vegetables, 15-30ml (1-2tbsp) lemon juice and the chives, then heat for 3-4min. Garnish with spring onion curls and grated lemon rind to serve.
  
  Similar Italian recipes to try
  
  Baked haddock risotto
  
  Roasted vegetable risotto
  
  Prawn and chilli pasta

Per Serving:

Calories: 370

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time