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Risotto with Prawn, Lemon and Spring Onion
Over a year ago
2,692 views
Serves: 2
Ingredients
- olive oil
- ½ onion
- clove garlic
- 150g risotto rice
- 75ml white wine
- 750ml vegetable stock
- bunch spring onions
- 150g cooked peeled prawns
- 3 tablespoons low fat creme fraiche
- lemon
- ½ bunch basil
Accompaniment
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Method
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1
fry chopped onion and garlic in splash of oil
add rice and continue frying for 2 mins
add wine and continue stirring until wine absorbed
add stock ladle by ladle stirring until absorbed continue stirring for 10-15 mins
add spring onion
continue cooking for 5 mins than add prawns and creme fraiche
keep cooking until al dente (not too soft!)
add squeeze of lemon and stir through the basil
add salt and pepper to taste
grate some lemon zest to decorate the top
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