Recipes
Seafood
Prawn
Lemon risotto with garlic prawns

Lemon risotto with garlic prawns

Name: Lemon risotto with garlic prawns
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4 people
Cuisine: Italian recipes
Ingredients: 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

Easy
February 2005

Easy
February 2005

Serves 4 people
Ready in 35 minutes

Here’s a risotto with a difference. The ginger and chilli dipping sauce add a warmth to the lemony risotto and prawns in this easy recipe.

Nutrition: per serving

Calories: 400kcals
Fat: 5.1g (1.2g saturated)
Protein: 14.6g
Carbohydrates: 78.5g (12.6g)
Salt: 1.9g

Nutrition: per serving

Calories: 400kcals
Fat: 5.1g (1.2g saturated)
Protein: 14.6g
Carbohydrates: 78.5g (12.6g)
Salt: 1.9g

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Method

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.
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.
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.
Spoon the risotto into warm bowls, top with the prawns and scatter over the parsley to serve.