- Gluten free
- Egg free
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
Learn how to make a creamy risotto with our version of a classic lemon and prawn risotto. Filled with delicious flavours, it's surprisingly easy to make.
- Serves4
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 4 cups (1L) Coles Slow Cooked Chicken Stock
- 1/4 cup (60ml) olive oil
- 60g butter
- 4 shallots, finely chopped
- 1 cup (200g) arborio rice
- 1 lemon, rind finely grated, juiced
- 6 garlic cloves, crushed
- 1/3 cup (80ml) dry white wine
- 1/2 cup (40g) finely grated parmesan
- 1/4 cup chopped flat-leaf parsley
- 400g raw prawns, peeled leaving tails intact, deveined
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the stock in a saucepan over medium-high heat. Bring to a simmer. Reduce heat to low. Cover to keep warm.
Step 2
Heat 2 tbs oil and 40g butter in a large deep frying pan over medium heat. Add the shallot and cook, stirring, for 3 mins or until shallot softens. Add rice, lemon rind and half the garlic. Cook, stirring, for 1 min or until grains appear glassy. Add the wine or extra stock and cook, stirring, for 1 min or until liquid is absorbed. Stir in lemon juice. Season.
Step 3
Add 1/2 cup (125ml) stock to the rice mixture. Cook, stirring, for 2-3 mins or until liquid is absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and mixture is creamy (this should take about 20 mins). Stir in the parmesan and parsley.
Step 4
Meanwhile, heat remaining oil and butter in a frying pan over high heat. Cook prawns and remaining garlic, stirring, for 2-3 mins or until prawns curl and change colour. Season.
Step 5
Divide the risotto among serving plates. Top with the prawns to serve.
Serve with... lemon zest and chopped flat-leaf parsley.
Recipe tip
COOK. STORE. SAVE.
Use it up: For some creative ways to use up leftover parsley, go to coles.com.au/useupherbs.
Smart swap: You can use chicken stock instead of wine.
Lemon-garlic prawn risotto
- Serves4
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 4 cups (1L) Coles Slow Cooked Chicken Stock
- 1/4 cup (60ml) olive oil
- 60g butter
- 4 shallots, finely chopped
- 1 cup (200g) arborio rice
- 1 lemon, rind finely grated, juiced
- 6 garlic cloves, crushed
- 1/3 cup (80ml) dry white wine
- 1/2 cup (40g) finely grated parmesan
- 1/4 cup chopped flat-leaf parsley
- 400g raw prawns, peeled leaving tails intact, deveined
Description
Learn how to make a creamy risotto with our version of a classic lemon and prawn risotto. Filled with delicious flavours, it's surprisingly easy to make.
Method
Step 1
Place the stock in a saucepan over medium-high heat. Bring to a simmer. Reduce heat to low. Cover to keep warm.
Step 2
Heat 2 tbs oil and 40g butter in a large deep frying pan over medium heat. Add the shallot and cook, stirring, for 3 mins or until shallot softens. Add rice, lemon rind and half the garlic. Cook, stirring, for 1 min or until grains appear glassy. Add the wine or extra stock and cook, stirring, for 1 min or until liquid is absorbed. Stir in lemon juice. Season.
Step 3
Add 1/2 cup (125ml) stock to the rice mixture. Cook, stirring, for 2-3 mins or until liquid is absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and mixture is creamy (this should take about 20 mins). Stir in the parmesan and parsley.
Step 4
Meanwhile, heat remaining oil and butter in a frying pan over high heat. Cook prawns and remaining garlic, stirring, for 2-3 mins or until prawns curl and change colour. Season.
Step 5
Divide the risotto among serving plates. Top with the prawns to serve.
Serve with... lemon zest and chopped flat-leaf parsley.