Prawn and veg risotto

Prawn and veg risotto
  • Serves icon Serves 2
  • Time icon Takes 10 min to make, 25-30 min to cook

Give this risotto recipe some Spanish flavour by stirring through fried chorizo.

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

Method

  1. 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.
  2. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.