Pea, Prawn and Lemon Risotto | How to make Pea, Prawn and Lemon Risotto

By Lodi - The Garden Restaurant   |  7th Oct 2015  |  
5.0 from 1 review Rate It!
  • Pea, Prawn and Lemon Risotto, How to make Pea, Prawn and Lemon Risotto
Pea, Prawn and Lemon Risottoby Lodi - The Garden Restaurant
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

49

1





About Pea, Prawn and Lemon Risotto Recipe

Pea, Prawn and Lemon Risotto

Ingredients to make Pea, Prawn and Lemon Risotto

  • 100 gm Arborio rice
  • 1 tbsp olive oil
  • 75 gm prawns peeled deveined
  • 30 gm frozen green peas
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp white wine
  • 1 lemon
  • 10 gm grated parmesan cheese
  • 1 cup fish stock
  • Salt and black pepper

How to make Pea, Prawn and Lemon Risotto

  1. Heat the fish stock in a pan to a very gentle simmer. Heat the olive oil in a large non stick pan gently fry the garlic and onion over a medium heat, until the onion is soft and translucent.
  2. Add the rice and coat with the olive oil, garlic and onion mix. Cook for 2 minutes.
  3. Pour in the white wine and cook until the liquid is absorbed. Once absorbed, add a ladle of the simmering stock and cook until absorbed. Stir through prawns and peas. Continue until all of the stock is absorbed and rice is al dente.
  4. Cook until the prawns change color. Stir through the lemon juice, parmesan cheese and season it with salt & pepper. Let the risotto rest for few minutes then serve topped with lemon zest.

Reviews for Pea, Prawn and Lemon Risotto (1)

Sarmistha Purkayasthaa year ago

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