Prawn and lemon risotto

Name: Prawn and lemon risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 225 g (8oz) sugar-snap peas, sliced diagonally; 175 g (6oz) baby courgettes, sliced diagonally; Salt and ground black pepper; 30 mL (2tbsp) olive oil; 1 onion, finely chopped; 1 mL (1&#8260;4 level tsp) saffron strands (optional); 225 g (8oz) arborio (risotto) rice; 1 garlic clove, crushed; 225 g (8oz) brown-cap mushrooms, quartered juice and rind of 1 lemon; 750 mL (11⁄4 pints) hot fish, chicken or vegetable stock; 300 g (11oz) cooked, peeled prawns; 45 mL (3 level tbsp) finely chopped chives; Spring onion curls (see Spring onion tips) and grated lemon rind to garnish

This triple-tested prawn risotto recipe is delicious served with garlic bread and sprinkles of Parmesan cheese.

By The Good Housekeeping Cookery TeamPublished: 30 May 2014

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Ingredients

225 g (8oz) sugar-snap peas, sliced diagonally
175 g (6oz) baby courgettes, sliced diagonally
Salt and ground black pepper
30 ml (2tbsp) olive oil
1 onion, finely chopped
1 ml (1⁄4 level tsp) saffron strands (optional)
225 g (8oz) arborio (risotto) rice
1 garlic clove, crushed
225 g (8oz) brown-cap mushrooms, quartered juice and rind of 1 lemon
750 ml (11⁄4 pints) hot fish, chicken or vegetable stock
300 g (11oz) cooked, peeled prawns
45 ml (3 level tbsp) finely chopped chives
Spring onion curls (see Spring onion tips) and grated lemon rind to garnish

Directions

1. Step 1
  Place the sugar-snap peas and courgettes in a large pan of boiling salted water, then bring to the boil. Cook for 1-2min, then drain and plunge into ice-cold water.
2. Step 2
  Heat the olive oil in a medium, non-stick saucepan, then add the onion and saffron strands, if using. Cook over a medium heat for 10min or until soft. Add the rice, garlic and mushrooms and cook, stirring, for 1-2min; season.
3. Step 3
  Add the grated lemon rind and about one-third of the stock (see Spring onion tips). Simmer gently, stirring frequently, until most of the liquid has been absorbed. Add another one-third of the stock, then repeat the process.
4. Step 4
  Add the remaining stock. Cook, stirring, for 10min or until the rice is tender and most of the stock has been absorbed. Add the prawns, drained vegetables, 15-30ml (1-2tbsp) lemon juice and the chives, then heat for 3-4min. Garnish with spring onion curls and grated lemon rind to serve.
  
  Similar Italian recipes to try
  
  Baked haddock risotto
  
  Roasted vegetable risotto
  
  Prawn and chilli pasta

Per Serving:

Calories: 370

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

Watch Next