Lemon risotto with garlic prawns recipe

By Lorna Brash

  1. Serves 4
  2. Ready in 35 minutes
  3. Rating

Risotto with a difference. The ginger and chilli dipping sauce add a warmth to the rice and prawns in this easy recipe.

tried and tested
Lemon risotto with garlic prawns

Ingredients

  1. 20 large peeled raw prawns, tail-shells on
  2. 1 tsp finely grated fresh ginger
  3. 3 garlic cloves, crushed
  4. 4 tbsp sweet chilli dipping sauce
  5. Finely grated zest and juice of 1 large lemon
  6. 1.2 litres fresh vegetable stock, hot
  7. Pinch of saffron threads
  8. 1 tbsp low-fat spread
  9. 1 bunch spring onions, finely chopped
  10. 300g risotto rice
  11. Small handful flatleaf parsley, to serve

Method

  1. 1. Put the prawns in a bowl with the ginger, 1 crushed garlic clove, chilli sauce and 1 tablespoon of lemon juice. Mix together and set aside while you make the risotto.
  2. 2. Pour the stock into a saucepan, add the saffron and simmer over a low heat. Melt the spread in a heavy-based pan and sauté the onions and remaining crushed garlic for 2 minutes. Stir in the rice and zest and cook for 1 minute. Add a ladleful of the stock and cook, stirring occasionally, until it has been absorbed. Continue to add the stock, a ladleful at a time, and cook for about 20 minutes, or until the rice is just cooked. Remove from the heat, stir in the remaining lemon juice and set aside.
  3. 3. Heat a wok or large frying pan over a very high heat. When really hot, tip in the prawn mixture and cook, stirring, for 2-3 minutes, until the prawns turn pink and the sauce is bubbling and thick.
  4. 4. Spoon the risotto into warm bowls, top with the prawns and scatter over the parsley to serve.

Nutritional info

Per serving: 400kcals, 5.1g fat (1.2g saturated), 14.6g protein, 78.5g carbs, 12.6g sugar, 1.9g salt

Wine Recommendation

A fresh, vibrant dish to partner with a zesty, modern white like Australian Riesling

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

webeditor

April 22

Yes, you can; just halve all of the ingredients and make up about 700ml stock, adding just enough stock to cook the rice so it's al dente (you probably won't need it all.) Regards, Debra, web editor

Owenlynne

April 22

Would you be able to half the ingredients to make this for 2 rather that 4? I know that this doesn't always work with recipes but has anyone tried it?

Vanessa

February 24

This recipe is gorgeous and so easy to do - I really recommend it as a weekday supper.

babs

October 26

Steve Hatt - 88-90 Essex Road, N1 is one of the best in London. Hope that helps! M

heatherh

October 26

hello, where do you live exactly? which postcode?

fibee66

October 26

Does anyone have a suggestion for where I can buy good quality seafood in North East London?

Sign in
Sign in

Forgot password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now
Sign up for our newsletter for the latest news, recipes and offers.
Baking
Baking
Healthy recipes
Healthy
Seasonal
Seasonal
Videos
Videos
Dinner parties
Dinner parties

Get delicious. news & recipes straight to your inbox
* indicates required
( mm / dd / yyyy )