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Prawn and Lemon Risotto

4 portions Ingredients

1,25 L chicken stock, divided 450g large prawns peeled, deveined, and tails-on 60 ml extra virgin olive oil, divided 1 small onion, finely diced 2 garlic cloves, minced Sea salt and black pepper, to taste 375 ml Arborio rice 125 ml Boplaas Portuguese White wine 1 cup frozen peas 15 ml fresh flat-leaf parsley, chopped 10 ml fresh lemon zest 15 fresh lemon juice 60 ml Parmesan cheese, freshly grated (optional) 2 large lemons, quartered


1. Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.

2. Add the prawns to a large bowl and drizzle with two tablespoons of olive oil. Season with salt and black pepper, to taste, and toss to combine. Placed in a frying pan and fry until pink and cooked. Add a dash of Boplaas Portuguese white wine for extra flavour.

3. In a separate large pan, heat the remaining olive oil over medium heat. Add the onion, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.

4. Add the Arborio rice to the skillet and lightly toast, stirring continually, for approximately 1-2 minutes. Pour in the wine and stir continually until the wine is almost fully absorbed, approximately 2-3 minutes.

5. Add one-half cup of the warm stock the skillet and stir constantly until it is absorbed into the rice, approximately 2-3 minutes. Repeat with the remaining stock, stirring continually until the excess liquid is absorbed and the rice is cooked through, approximately 25-30 minutes total.

6. Add the peas to the risotto in the last 5 minutes of cooking and stir to combine. Season with additional salt and black pepper, if desired.

7. When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and grated cheese (if using) into the risotto until thoroughly combined.

8. To incorporate even more flavour into each bite, roughly chop half the prawns and stir into the risotto. Then, divide the remaining whole prawns to top off each serving. Serve immediately topped with the roasted prawns and fresh lemon wedges on the side. Enjoy!


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