Lemony prawn risotto with spring vegetables and rocket
Serves 2
This is a beautifully summery dish perfect for alfresco dining with a nice cool glass of white wine.
Ingredients
Half an onion
3 cloves of garlic
Olive oil for frying
300g Arborio risotto rice
A bunch of spring onions (around 125g)
A generous glass of white wine (Sauvignon Blanc works wonderfully)
1 pint of vegetable stock
Half a teaspoon of chilli powder
1 lemon (zest and juice)
225g best quality raw tiger prawns
A small handful of peas, fresh if you can get them
A small handful of spinach
A generous handful of parmesan cheese (plus an extra sprinkling for serving)
A small knob of butter
A small handful of rocket
Method
- Finely chop your half onion and garlic and sweat it gently in a large heavy based pan with a little olive oil.
- When the onion is beginning to become soft and translucent add your rice and sliced spring onions and turns up the heat slightly.
- Now it’s time to add the wine, from this point onwards you will need to keep a sharp eye on your risotto and stir it often so it doesn’t stick.
- Gradually add your vegetable stock when your risotto threatens to stick. Continue with this process for ten minutes, then add your prawns, chilli powder, peas, spinach and the zest of your lemon reserving the juice for the end.
- When the rice is just soft and your prawns are pink and juicy (should be another 5-10 mins) remove the pan from the heat. Add the cheese, lemon juice and butter. Adjust your seasoning, add good grind of black pepper but taste carefully before adding too much salt (the prawns, cheese, butter and stock might make your risotto salty enough already).
- To serve, spoon the thick oozy risotto into shallow bowls and scatter over your rocket leaves. Sprinkle on the last of your parmesan and enjoy.
