Lemon and Prawn Risotto
Prep time: 35 minServes: 4
Pairs with
Lemon and Parmesan in the risotto, butter-seared prawns on top — a crisp white with some minerality (Gavi, Soave, Chablis) matches the acid and seafood character without competing.
Ingredients
- 400g large raw prawns, peeled
- 300g arborio rice
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 150ml dry white wine
- 1 litre warm fish or vegetable stock
- Zest and juice of 1 lemon
- 40g Parmesan, grated
- 30g butter
- 2 tbsp olive oil
- Parsley
- Flaky sea salt, black pepper
Method
- 11. Warm olive oil in a wide pan. Sweat onion 4 minutes. Add garlic, cook 1 minute.
- 22. Add rice, stir 1 minute until glossy. Pour in wine, stir until absorbed.
- 33. Add stock one ladle at a time, stirring often, for 18–20 minutes.
- 44. Sear the prawns in butter in a separate pan 2 minutes until pink. Season.
- 55. Stir Parmesan, lemon zest, and lemon juice into the risotto. Taste.
- 66. Top with the prawns, scatter parsley. Serve immediately.