Prawns Quick Main

Prawn and lemon risotto

Name: Prawn and lemon risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 225g sugar snap peas; 120g zucchini, thickly sliced; 2 tbs olive oil; 1 onion, finely chopped; 1/2 tsp saffron threads; 250g arborio risotto rice; 1 garlic clove, crushed; 225g button mushrooms, sliced; Juice and grated rind of 1 lemon; 3 cups (750ml) fish or vegetable stock; 300g cooked prawns, peeled, tails intact; 3 tbs chopped flat-leaf parsley

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by Michelle Noerianto and Kim Coverdale

Oct 02, 2015

Summer entertaining's a breeze with this seafood risotto.

225g sugar snap peas
120g zucchini, thickly sliced
2 tbs olive oil
1 onion, finely chopped
1/2 tsp saffron threads
250g arborio risotto rice
1 garlic clove, crushed
225g button mushrooms, sliced
Juice and grated rind of 1 lemon
3 cups (750ml) fish or vegetable stock
300g cooked prawns, peeled, tails intact
3 tbs chopped flat-leaf parsley

Method

1.

Blanch sugar snap peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again. Set aside.
2.

Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured. Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes. Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed. Repeat twice by separately adding the remaining thirds of stock.
3.

Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through. Stir in parsley and season. (If you're feeling naughty, add a spoon of butter).