Garlic Prawn Risotto

Recipe by Poppy
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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