12 March, 2011
I always thought a risotto was a nightmare to make with all that stirring, but this recipe (from Cook Yourself Thin) made it sound quite easy, straightforward and after tasting it definitely worth the effort. I was taking turns chopping some of the ingredients and giving the risotto a good stir so it didn't even take that long to make. I absolutely love this recipe (so much so that I've already made it twice this week). It's light, zingy and fresh, so it's the perfect thing to be eating this time of year.
Prawn risotto with lemon, spring onion and basil
1 clove of garlic
150g risotto rice
75ml white wine (or dry vermouth if the wine has mysteriously disappeared)
750ml warm vegetable stock
a bunch of spring onions, thinly sliced
150g cooked prawns
3 tablespoons low-fat creme fraiche
a squeeze of lemon
1/2 bunch of basil, chopped
salt and freshly ground pepper
Heat the oil, gently fry the onion and garlic. Add the rice and continue to fry for 2 mins. Add the wine and stir until the wine is absorbed. Start adding the stock, laddle by laddle, stirring until the stock is absorbed (this should take about 10-15 mins). Add the spring onion and cook for 5 mins. Add the prawns and creme fraiche. Keep on the hob and keep tasting until the rice is al dente, then take off the heat. Add a squeeze of lemon and stir through the basil. Season and grate some lemon zest over the top. Easy peasy.
I bet it would taste lovely with some chives and sorrel from the garden, why didn't I think of that before!