Prawn and lemon risotto

Prawn and lemon risotto

What's for Dinner?
10 mins
Cooking time
30 mins
Gorta Yuuki


Quantity Ingredient
2 tablespoons olive oil
1 onion, diced
1 garlic clove, crushed
1 leek, thinly sliced
1 carrot, finely diced
300g arborio rice
125ml white wine
0.75 - 1 litres hot vegetable or chicken stock
200g podded peas, (optional)
500g raw prawns, shelled and deveined
50g baby spinach leaves, (optional)
1 lemon, grated zested and juiced
40g freshly grated parmesan cheese
50g butter, diced
2 tablespoons chopped flat-leaf parsley
salt and freshly ground black pepper


  1. Heat a large heavy-based saucepan over medium heat. Add the oil, onion, garlic, leek and carrot. Cook for 3–4 minutes, or until fragrant and soft. Add the rice and stir to coat with the oil. Cook briefly then add the wine and stir until it is absorbed.
  2. Add enough hot stock to cover the rice and cook, stirring, until it is absorbed. Continue adding hot stock, a ladleful at a time, stirring well with each addition and adding more as it is absorbed. After 15–20 minutes the rice should be just cooked, but each grain should still be slightly firm in the centre. Add the peas, if using, for the last 5 minutes of cooking. At the same time, add the prawns and cook for 2 minutes. Add the spinach and cook for a further 2 minutes until wilted. Stir in the lemon zest and juice.
  3. Remove the pan from the heat. Add the parmesan, butter and parsley and stir until the risotto is creamy and the cheese has melted. Check the seasoning and add the salt and pepper, to taste, then serve.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again