Lemony Garlic Prawn Risotto is a creamy, comforting dish that combines succulent prawns with a rich and velvety risotto base. The garlic and lemon infuse the dish with aromatic, zesty flavors, perfectly complementing the sweetness of the prawns. The risotto is cooked to a luscious texture, with each grain of rice absorbing the tangy citrus and savory garlic. This dish is perfect for a special dinner, offering both sophistication and comfort in every bite.
Ingredients:
For the Risotto:
- 200g prawns (peeled and deveined)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional, or use extra stock)
- 4 cups chicken or vegetable stock (kept warm)
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Directions:
1. Cook the Prawns:
- In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the prawns and cook for about 2-3 minutes on each side until they turn pink and opaque. Season with a pinch of salt and pepper.
- Remove the prawns from the pan and set them aside.
2. Prepare the Risotto:
- In the same pan, add the butter and melt it over medium heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
3. Toast the Rice:
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted and coated with the butter and onions.
4. Add Wine and Stock:
- Pour in the dry white wine (if using) and cook for about 1-2 minutes until it’s mostly absorbed by the rice.
- Begin adding the warm stock, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process until the rice is creamy and tender, about 18-20 minutes. You may not need to use all the stock, so taste the rice for doneness.
5. Finish the Risotto:
- Once the risotto is creamy and the rice is tender with a slight bite, stir in the lemon zest, fresh lemon juice, and grated Parmesan cheese. Season with salt and pepper to taste. If the risotto feels too thick, add a bit more stock to reach your desired consistency.
6. Combine the Prawns:
- Gently fold the cooked prawns back into the risotto, heating them through for about 1-2 minutes.
7. Serve:
- Spoon the creamy lemony garlic prawn risotto onto serving plates. Garnish with fresh chopped parsley and extra Parmesan if desired.
This Lemony Garlic Prawn Risotto is a perfect balance of rich and fresh flavors, with the garlic and lemon cutting through the creaminess of the risotto and highlighting the prawns. It’s a crowd-pleaser that feels like a luxurious yet comforting dish.
Let me know if you’d like to adjust any ingredients or try variations!
