Garlic Prawn Risotto

READY IN: 40mins
Recipe by Poppy

A quick and easy risotto

Top Review by Scrapbook Lori

This was a good recipe. The only changes that we made were adding parmesan for abit of flavor, and we did not use the saffron threads. I agree with the other review regarding the flavor of the peas in the dish. I feel it took away abit from the dish. Thank you for posting

Ingredients Nutrition

Directions

  1. Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
  2. Set aside.
  3. 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.
  4. Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
  5. Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
  6. Repeat twice by separately adding the remaining thirds of stock.
  7. Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
  8. Stir in parsley and season.

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