Serves 4

Lemon risotto with garlic prawns recipe

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Ready in 35 minutes

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

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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. 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. 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. 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

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Vanessa | February 24

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

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mabel | October 26

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

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debraashton | October 26

hello, where do you live exactly? which postcode?

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