Prawn and Lemon Risotto

A creamy risotto with juicy prawns and fresh lemon, as it is enjoyed in Liguria and Lombardy. The rice is slowly cooked with broth and finished with butter and Parmesan.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 320 g Risotto rice (Arborio)
• 300 g Prawns, raw, peeled
• 1 pc Shallot
• 2 tbsp Olive oil
• 150 ml White wine, dry
• 1200 ml Vegetable stock, hot
• 1 pc Lemon, organic
• 60 g Parmesan, freshly grated
• 40 g Butter, cold
• 1 bunch Parsley, flat-leaf
• Salt
• Pepper, freshly ground

Method

1. Finely dice the shallot. Rinse the prawns under cold water and pat them dry.
2. Keep the vegetable stock hot in a pot.
3. Heat the olive oil in a wide pan and sweat the shallot in it for 2 minutes until translucent. Add the risotto rice and toast it for 2 minutes while stirring, until the grains look glassy.
4. Deglaze with the white wine and let it reduce until almost completely evaporated.
5. Gradually add the hot stock, a ladle at a time, and let each addition reduce almost completely while stirring frequently. This takes about 18 minutes, until the rice is creamy and still slightly al dente.
6. Meanwhile, grate the zest of the lemon and squeeze out the juice. Finely chop the parsley.
7. Fry the prawns in a second pan with a little olive oil for 2 to 3 minutes, until they turn pink. Season with salt and pepper.
8. Remove the risotto from the heat and stir in the cold butter, the Parmesan, half of the lemon juice and the lemon zest. Season with salt and pepper to taste.
9. Divide the risotto among four plates, top with the prawns and sprinkle with parsley. Serve immediately.