Lemon Prawn Risotto
A quick and easy Lemon Prawn Risotto recipe taken from Quick After-Work Cookbook.
Light olive oil 2 tbsp
Onion 1, peeled and chopped
Risotto rice 150g (5oz)
Dry white wine 150ml (¼ pint)
Fish stock 600ml (1 pint), hot
Green beans 110g (4oz), roughly chopped
Raw jumbo king prawns 175g (6oz)
Butter 15g (½oz)
Chopped fresh dill 2 tbsp
Salt and freshly ground black pepper
Lemon 1, finely grated zest and juice
Heat the oil in a large saucepan and cook the onion for about 5–7 minutes, stirring occasionally, until softened but not browned.
Add the rice to the pan and stir well for about 1 minute, then add the wine and simmer, stirring occasionally, until almost all the wine has evaporated. Stir in about half the fish stock and simmer until most of the stock has been absorbed, stirring so the rice doesn’t stick to the pan. Then tip in the rest of the stock and add the green beans; increase the heat slightly to cook the beans, stirring frequently.
When both the rice and beans are almost cooked, if the mixture looks too wet, increase the heat to evaporate any extra stock, or if it looks a little dry, add some boiling water. Add the prawns to the pan and cook until they turn pink, then stir in the butter and dill and season to taste with salt and pepper. Add lemon zest and juice to taste and serve immediately.