Imagine sinking your spoon into a bowl of creamy, lemony risotto, each grain perfectly cooked and infused with bright citrus notes. The delicate sweetness of succulent pan-fried prawns perfectly complements the vibrant risotto, creating a dish that's both elegant and surprisingly easy to make. This recipe elevates a classic Italian staple, transforming a simple weeknight meal into a restaurant-worthy experience. The combination of fresh lemon zest, fragrant white wine, and perfectly cooked Arborio rice results in a dish that's both comforting and sophisticated.
This creamy lemon risotto with prawns is more achievable than you might think. Forget complicated techniques and fussy ingredients; this recipe focuses on fresh, high-quality ingredients and simple, straightforward methods. Ready to create this delicious dish? Let's dive into the step-by-step guide to making this unforgettable creamy lemon risotto with prawns.
Tools Needed
- Heavy-based pan
- Wooden spoon
- Ladle
- Zester
- Parchment paper
- Nonstick pan
Ingredients
- Shallots
- Butter
- Olive oil
- Salt
- Risotto rice (short grain)
- Garlic
- Chicken stock (or stock cubes)
- White wine: 1 glass
- Lemon: 1
- Parmesan cheese (Parmigiano-Reggiano)
- Prawns (shelled and deveined)
- Lemon juice
- Fresh dill (optional)
- Olive oil (optional)
Step-by-Step Instructions
Step 1. Prepare the Risotto
- Finely dice the shallots.
- Melt butter and olive oil in a heavy-based pan. Add shallots and a pinch of salt. Cover and cook until softened (about 5-7 min).
- Add garlic and stir.
- Add risotto rice and stir for 1-2 minutes until toasted.
- Add white wine and stir until evaporated.
- Gradually add ladles of chicken stock, stirring continuously until each ladle is absorbed before adding the next. Continue until the rice is creamy and al dente. This process takes patience and should be done slowly (approx. 15 mins).
- Stir in grated Parmesan cheese and a knob of butter.
- Add lemon zest, stir, cover and let sit for 2 minutes.
Step 2. Cook the Prawns
- Cook prawns in a separate nonstick pan with butter over high heat for 40 seconds to 2 minutes, until they curl and turn pink.
- Squeeze lemon juice over the prawns and add to the risotto.
Step 3. Combine and Garnish
- Garnish with remaining lemon zest and fresh dill (optional).
Read more: Sautéed White Beans with Garlic, Sage & Tomatoes: Easy Side Dish Recipe
Tips
- Use a heavy-based pan for even cooking.
- Zest lemons directly onto parchment paper to prevent flavor loss.
- Taste the risotto throughout the cooking process to check for doneness.
- Don't add salt to the stock if using fresh stock; season the risotto at the end.
Nutrition
- Calories: approximately 650-750
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 30-40g
FAQs
1. Can I use frozen prawns instead of fresh?
Yes, absolutely! Just ensure they are fully thawed and patted dry before cooking to prevent a watery risotto.
2. What type of rice is best for this risotto?
Arborio rice is crucial for a creamy risotto. Its high starch content creates the perfect texture.
3. How can I make this recipe vegetarian?
Simply omit the prawns and add extra vegetables like asparagus or peas for a delicious vegetarian version.
This creamy lemon risotto with pan-fried prawns is a stunning dish that’s surprisingly simple to master. From weeknight dinners to special occasions, this recipe is sure to impress your family and friends. Enjoy the bright, zesty flavors and the satisfyingly creamy texture of this delightful Italian classic!