Name: Pea, Prawn and Lemon Risotto recipe by Lodi - The Garden Restaurant at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 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

Ingredients Serving: 2

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

Instructions

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.
Add the rice and coat with the olive oil, garlic and onion mix. Cook for 2 minutes.
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.
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.

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