Prawn & Lemon Risotto

By Michelle Noerianto & Kim Coverdale

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This lemony, prawn risotto recipe is a lighter version than traditional recipes. Its quick to make and perfect for spring.

All you have to do is throw all your ingredients of Prawn & Lemon Risotto

  1. 225g sugar snap peas
  2. 120g zucchini, thickly sliced
  3. 2 tablespoons olive oil
  4. 1 onion, finely chopped
  5. 1/2 teaspoon saffron threads
  6. 250g arborio rice
  7. 1 garlic clove, crushed
  8. 225g button mushrooms, sliced
  9. Juice and zest of 1 lemon
  10. 3 cups (750ml) Massel vegetable liquid stock
  11. 300g cooked prawns, peeled, tails intact
  12. 3 tablespoons chopped flat-leaf parsley

The instruction how to make Prawn & Lemon Risotto

  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).

Nutritions of Prawn & Lemon Risotto

fatContent: 415.86 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 54 grams carbohydrates
cholesterolContent: 22 grams protein

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