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Cooking receipe to make prawn and lemon risotto under category Aga Recipes. You may find some video clips related to this receipe below.
prawn and lemon risotto
225g sugar snap peas sliced diagonally
175g baby courgettes sliced diagonally
salt and freshly ground black pepper
2 tbsp olive oil
1 onion finely chopped
1/2 level tsp saffron strands (optional)
225g arborio (risotto) rice
garlic clove crushed
225g browncap mushrooms quartered
juice and rind of 1 lemon
750ml hot fish chicken or vegetable stock
300g cooked peeled prawns
3 level tbsp finely chopped chives spring onion curls and grated lemon rind to garnish
Place the sugarsnap peas and courgettes in a pan of boiling salted water then bring to the boil.
Cook for 1 to 2 minutes on the boiling plate then drain and plunge into ice cold water.
Heat the olive oil in a medium nonstick saucepan then add the onion and saffron strands if using.
Cook on the simmering plate for 2 to 3 minutes or until soft.
Add the rice garlic and mushrooms and cook stirring for 1 to 2 minutes: season.
Add the grated lemon rind and about onethird of the stock.
Bring to the boil cover and transfer to the simmering oven for 5 minutes until most of the liquid has been absorbed. Add another onethird of the stock then repeat the process.
Add the remaining stock.
Cook as before or until the rice is tender and most of the stock has been absorbed.
Add the prawns drained vegetables 1 to 2 tbsp lemon juce and the chives then heat in the simmering oven for 3 to 4 minutes.
Garnish with spring onion curls and grated lemon rind to serve.
To make spring onion curls thinly slice the onions lengthways soak in ice cold water for 30 minutes then drain. Adding the stock gradually to the rice gives the risotto its creamy texture. This satisfying dish is very low on calories but is bound to till you up.
Serves 4
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