Ingredients for Garlic Prawn Risotto
- 1 cup frozen peas
- 1 cup chopped zucchini
- 2 tablespoons olive oil
- 1 small finely chopped onion
- 1 pinch saffron threads
- 1 ½ cups Arborio rice
- 2 cloves minced garlic
- 1 cup sliced cremini mushrooms
- 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice
- 3 cups hot chicken or vegetable stock
- ½ pound cooked prawns, peeled and deveined
- 2 tablespoons chopped fresh parsley
- salt to taste
- freshly ground black pepper to taste
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How to Make Garlic Prawn Risotto
- Blanch 1 cup of frozen peas and 1 cup chopped zucchini in boiling water for 1 minute. Drain immediately, rinse under cold water, and drain again. Set aside.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 1 small finely chopped onion and a pinch of saffron threads. Cook for 2-3 minutes, or until the onion softens.
- Add 1 ½ cups Arborio rice, 2 cloves minced garlic, and 1 cup sliced cremini mushrooms. Cook, stirring constantly, for 2 minutes until the rice is translucent.
- Add 1 teaspoon lemon zest and 1 cup of hot chicken or vegetable stock. Simmer, stirring frequently, until most of the liquid is absorbed.
- Repeat step 4 twice, adding the remaining 2 cups of stock in equal portions. Stir frequently to prevent sticking.
- Add ½ pound cooked prawns (peeled and deveined), the blanched vegetables, and 1 tablespoon of fresh lemon juice. Cook for 1-2 minutes, or until heated through.
- Stir in 2 tablespoons of chopped fresh parsley and season generously with salt and freshly ground black pepper to taste.
- Serve immediately and enjoy your delicious Garlic Prawn Risotto!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
25g
Fat
7g
Carbs
21g
