GARLIC PRAWN RISOTTO

Garlic Prawn Risotto image

Make and share this Garlic Prawn Risotto recipe from Food.com.

Provided by Poppy

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

225 g peas
120 g zucchini, thickly sliced
2 tablespoons olive oil
1 onion, finely chopped
1/2 teaspoon saffron thread
250 g arborio rice
4 cloves garlic, crushed
225 g button mushrooms, sliced
1 lemon, juice and rind of
3 cups fish stock or 3 cups vegetable stock
300 g cooked prawns, peeled,tails intact
3 tablespoons chopped flat leaf parsley

Steps:

Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
Set aside.
Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured.
Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
Repeat twice by separately adding the remaining thirds of stock.
Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
Stir in parsley and season.

*** Explore more Garlic Prawn Risotto Recipes »

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