Citrus risotto with garlic chilli prawns
A gorgeous summery risotto recipe from Bill Grainger’s Open Kitchen
10 mins
35 mins
542 kcal
10 mins
35 mins
542 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
All the credit for this goes to Bill Grainger- it’s ages since I’ve browsed through the books that I have of his, and I had completely forgotten about this one! It is such a delicious risotto, pretty simple but the lemony risotto is divine alongside the fiery garlicky prawns. It’s actually making my mouth water just thinking about it! It from the book Bill’s Open Kitchen (click here to see on Amazon).
I have taken out the 50g of butter, and reduced the amount of oil used, we used to have it the full fat way and I honestly think it is just as delicious without these.
I think this works much better if you can manage to buy the raw king prawns as they have a chance to really absorb the flavours.
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Citrus risotto with garlic chilli prawns
Servings: 4
A gorgeous summery risotto recipe from Bill Grainger’s Open KitchenSyns per portion: 1.5
Print Recipe
Ingredients
- 1.5 litres chicken stock
- 1 tablespoon olive oil
- 1 small onion finely diced
- 1 teaspoon sea salt
- 330 g arborio risotto rice
- zest 1 lemon unwaxed
- 1 tbsp lemon juice
- freshly ground black pepper
- 2 small red chillies
- 2 garlic cloves
- 300 g raw king prawns
- to serve
- handful roughly chopped parsley
- lemon wedges
Instructions
- Place the stock in a large saucepan and bring to the boil over a high heat. Reduce the heat and keep at simmering point.
- In a large, heavy based saucepan on medium heat add 1/2 tbsp olive oil, 1 tsp sea salt and stir fry the onion until it is translucent
- Add the rice and stir fry for 1-2 minutes.
- Gradually add the simmering stock, 1 cupful at a time, stirring constantly and making sure the stock is absorbed before you add more.
- This should take about 20 minutes, by which time the rice should be al dente and creamy.
- Remove the saucepan from the heat, and stir in the lemon zest, lemon juice and pepper. Cover the saucepan and leave to sit for a few minutes while you do the prawns.
- Pound up the chilli and garlic in a mortar and pestle (you can chop these if you don't have a mortar and pestle, but the flavour absorbs into the prawns much better this way)
- Place the remaining 1/2 tbsp olive oil in a frying pan, and bring up to a high heat. Season the prawns with salt and pepper, and then add to the hot pan, Cooking for 2 minutes. Add the chilli and garlic, and cook for a further 1 minute. Remove from the heat and set aside.
- Stir the risotto and divide between 4 bowls. Toss the prawns with the parsley, and then place on top of the risotto. Serve with lemon wedges.
Notes
This is lovely served with asparagus or fresh mange tout.
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