Risotto is one of those dishes that can look and taste amazing and uses only a few simple ingredients. It combines the flavours and lifts them up to new levels in my opinions, and I love how it’s so versatile. You can make it a simple comfort food like my butternut squash risotto, or you can make it fancy and indulgent like a lemon and seafood risotto. The choice is yours, it all depends of the ingredients you select.
People often tell me that they don’t make it because it’s hard, but I strongly disagree. It is one of the easiest dishes ever in my opinion, it just requires a lot of attention and patience. Yes, standing over it might sound like too much effort, but honestly it is so worth it. The lemon zest give sit an extra zing and goes wonderfully with the prawns. Lemon is the perfect accompaniment to seafood, and I do use it in a variety of dishes such as my lemon and garlic baked cod. I even add a hint of it in my husband’s favourite garlic salmon with mango salsa.
The easiest way to tell if risotto is ready I to run your wooden spoon through it and if it fills the space back up slowly, sort of like wave on a seashore, it is done. Once done it should have a creamy texture, it shouldn’t be dry, and it should not be dripping with sauce.
This is a dish that is best eaten straight away, however it can be reheated. It is not ideal and it won’t be as nice, but it is doable. Just add some butter and a dash of water before microwaving it, otherwise it will dry out. Also please do remember that reheated prawns do not taste as good as fresh ones.
Lemon and Prawns Risotto
Ingredients
- 200 g King prawns cooked
- 3 tbsp Unsalted Butter
- 1 cup Arborio Rice
- 1/2 White Onion Finely Chopped
- 2 Cloves of Garlic Crushed
- 2 tbsp Parmesan Grated
- 1 Lemon
- 1 litre Vegetable stock
- 1/2 cup Parsley
Instructions
- Add the zest of a lemon plus half the juice to the stock. Set aside.
- In a pan melt 2 tablespoons of butter and add your onion and garlic, let it cook until the onion is translucent.
- At this point add the rice and stir, make sure every grain is covered with the butter.
- Once the edges of the rice start to become translucent add 1 ladlefuls of stock and stir.
- Once it has almost completely been absorbed add another ladleful and stir again.
- Keep doing this until the rice is cooked. The rice should never be dry, there should always be some stock in there, it should take around 17minutes to cook.
- Once the rice is cooked add in one last ladleful of stock, some parsley, your prawns and Parmesan, the juice of the other half of the lemon and stir
- Stir in some butter before serving and garnish with parsley.
Notes
