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Prawn and veg risotto

Name: Prawn and veg risotto
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 2 shallots, finely chopped; 1 garlic clove, finely chopped; 150g risotto rice (we like Riso Gallo 3 Grains Italian Rice, Spelt and Barley); 850ml chicken stock; 1 red chilli, sliced; 300g julienned vegetables (we like Sainsbury’s Layered Vegetables); 3 tbsp soured cream; 150g cooked peeled prawns; Grated zest and juice of 1 lemon

Published: 31 Jul 10
Updated: 18 Mar 24

Fancy an alternative to your usual risotto? Give this risotto recipe some Spanish flavour by stirring through fried chorizo.

Easy
August 2010

Test kitchen approved

Serves 2
Takes 10 min to make, 25-30 min to cook

Fancy an alternative to your usual risotto? Give this risotto recipe some Spanish flavour by stirring through fried chorizo.

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Ingredients

2 shallots, finely chopped
1 garlic clove, finely chopped
150g risotto rice (we like Riso Gallo 3 Grains Italian Rice, Spelt and Barley)
850ml chicken stock
1 red chilli, sliced
300g julienned vegetables (we like Sainsbury’s Layered Vegetables)
3 tbsp soured cream
150g cooked peeled prawns
Grated zest and juice of 1 lemon

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Method

Cook the chopped shallots and garlic with 1 tbsp olive oil in a saucepan over a low heat for 5 minutes to soften. Add the risotto rice and cook for 1 minute, stirring to coat. One ladleful at a time, add the chicken stock to the pan, making sure it’s fully absorbed before adding another. Continue for 15-20 minutes, stirring, until all the stock is absorbed and the rice is tender.
Meanwhile, add a splash of olive oil to a frying pan and fry the chilli and julienned vegetables for 1-2 minutes. Stir the fried vegetables through the cooked rice, then stir through the soured cream and cooked prawns, along with the lemon zest and juice. Heat through and serve.