Hello, fabulous foodies! Today, I have something truly special to share with you – a dish that’s sure to transport you straight to the sunny coasts of Italy. With the weather here in the UK deciding to be a bit gloomy, I thought it’s the perfect time to brighten things up with a meal bursting with vibrant flavours and Mediterranean charm. So, say hello to my Lemon & Herb Risotto with Grilled Prawns!
If you’ve been following my culinary escapades, you’ll know I adore cooking a variety of dishes, from comforting British classics to exotic global delights. This time, I was inspired by the zesty and refreshing flavors of Italy. I wanted to create something that’s not only delicious but also relatively simple to prepare – because let’s face it, we all need a bit of ease in our busy lives.
### Ingredients
Before we dive into the method, let’s gather all the good stuff we need:
– 200g Arborio rice
– 400g large prawns, peeled and deveined
– 1.5 liters chicken or vegetable stock
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 120ml dry white wine
– 60g grated Parmesan cheese
– 2 tablespoons olive oil
– 1 tablespoon butter
– Zest and juice of 1 lemon
– 2 tablespoons fresh parsley, chopped
– Salt and pepper to taste
– 1 lemon, cut into wedges (for serving)
### Method
1. **Warm the Stock:** Begin by heating your chicken or vegetable stock in a saucepan over medium heat. Keep it warm, but avoid boiling it.
2. **Prepare the Base:** In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté it for about 5 minutes until it becomes translucent. Throw in the minced garlic and cook for another 1 minute, just until it’s fragrant.
3. **Toast the Rice:** Add the Arborio rice to the pan, stirring to coat the grains with the oil. Let it toast for about 2 minutes until it’s slightly translucent at the edges.
4. **Add the Wine:** Pour in the dry white wine and cook, stirring constantly, until the wine has been absorbed – it should take about 2-3 minutes.
5. **Start Adding Stock:** Begin adding the warm stock to the rice one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This gentle, patient process will take about 20 minutes.
6. **Grill the Prawns:** While your risotto is simmering away, heat the remaining tablespoon of olive oil in a grill pan over medium-high heat. Season the prawns with salt and pepper, and grill them for about 2-3 minutes per side until they turn a beautiful pink and are cooked through. Set them aside.
7. **Finish the Risotto:** When your risotto is creamy and the rice is tender but still with a slight bite, remove the pan from the heat. Stir in the grated Parmesan cheese, butter, lemon zest, and lemon juice. Don’t forget to season with salt and pepper to taste.
8. **Add Fresh Herbs:** Fold in the freshly chopped parsley and gently mix until everything is well combined.
9. **Serve and Enjoy:** Serve the luscious lemon and herb risotto in bowls, topping each with the succulent grilled prawns. Don’t forget a lemon wedge on the side for that extra zing!
This Lemon & Herb Risotto with Grilled Prawns is truly a feast for the senses. The creamy, dreamy risotto with the brightness of lemon and the rich, savory flavor of Parmesan pairs beautifully with the smoky, sweet grilled prawns. It’s one of those dishes that makes you feel like you’re dining by the seaside.
I hope this recipe brings a little sunshine to your day. If you try it out, do let me know in the comments how it turned out. And as always, happy cooking!
Cheers,
Al
Ingredients
– 200g Arborio rice
– 400g large prawns, peeled and deveined
– 1.5 liters chicken or vegetable stock
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 120ml dry white wine
– 60g grated Parmesan cheese
– 2 tablespoons olive oil
– 1 tablespoon butter
– Zest and juice of 1 lemon
– 2 tablespoons fresh parsley, chopped
– Salt and pepper to taste
– 1 lemon, cut into wedges (for serving)
Method
1. Start by heating the chicken or vegetable stock in a saucepan over medium heat. Keep it warm, but not boiling.
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes, until it becomes translucent.
3. Add the minced garlic to the onions and cook for another 1 minute, until fragrant.
4. Add the Arborio rice to the pan and stir to coat the grains with the oil, cooking for about 2 minutes until slightly translucent at the edges.
5. Pour in the dry white wine and cook, stirring constantly, until the wine has been absorbed, about 2-3 minutes.
6. Begin adding the warm stock one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20 minutes.
7. While the risotto is cooking, prepare the prawns. Heat the remaining tablespoon of olive oil in a grill pan over medium-high heat.
8. Season the prawns with salt and pepper, and grill them for about 2-3 minutes per side, until they turn pink and are cooked through. Remove from heat and set aside.
9. When the risotto is creamy and the rice is tender but still with a slight bite, remove the pan from the heat. Stir in the grated Parmesan cheese, butter, lemon zest, and lemon juice. Season with salt and pepper to taste.
10. Fold in the fresh parsley and gently mix until combined.
11. Serve the lemon and herb risotto in bowls, topped with the grilled prawns and a lemon wedge on the side. Enjoy immediately.
