Prawn Risotto Recipe

The other day I made fish and chip pie but found I was left with rather a lot of prawns. I wanted to try something with them other than a prawn cocktail so I had a hunt though my cupboards to see what I had that I could possibly use in a recipe. I found I had a packet of risotto rice lucking in the back of the cupboard I had forgotten about. I also had two lemons, I bought three on offer but had only used one for a different recipe. I decided to try out a prawn risotto and see how well it worked.

I was actually very pleased with the finished result, the combination of flavours worked very well together and it was a nice fresh tasting dish. The prawns were not overpowered by the risotto and the lemon juice complimented the whole dish perfectly. This is the recipe:

Prawn Risotto

Ingredients

• 400g (14 oz) cooked prawns
• 3 tbsp olive oil
• 1 red pepper
• 0.8 litres (1.5 pints) vegetable stock
• 1 onion
• 300g (10 oz) risotto rice
• 200g (7 oz) peas
• zest and juice of 1 lemon

Method

1. Heat the olive oil in a pan.
2. Chop the onions and add them to the pan and cook until they are soft.
3. Add the risotto rice to the pan and stir it until it looks a little shiny.
4. Add the stock a little at a time, wait until it has absorbed then add a bit more. The rice will absorb it  gradually.
5. Add the peas and cook for 20 minutes until the rice is soft and the liquid has absorbed.
6. Stir in the prawns, red pepper, lemon juice and lemon zest.

Serve and enjoy.