A gorgeous summery risotto recipe from Bill Grainger’s Open Kitchen
Syns per portion: 1.5
- 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
- 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.
This is lovely served with asparagus or fresh mange tout.
- Prep Time: 10 minutes
- Cook Time: 35 minutes