Risotto with king prawns, chilli, lemon and rocket recipe

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  • Serves 4
  • 10 mins to prepare and 25 mins to cook
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risotto with king prawns chili lemon and rocket 1
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Customer recipe by Katie Griffiths
Added 68 months ago

Heat the olive oil and butter in a saucepan over a medium heat. Add the onion and cook for about 5-7 minutes until translucent. Add the garlic and cook for another 1-2 minutes. Keep the mixture moving so that the garlic does not burn.

Add the rice and cook for 2 minutes, until the grains of rice start to go translucent. Add the wine and stir over a gentle heat until it is all absorbed.

Meanwhile heat the stock in another saucepan and add the lemon zest to it. Add the stock, a ladle at a time, allowing each ladleful to absorb before adding more. This should take about 20 minutes. Stir in the peas just before the rice is done.

To finish add the most of the parmesan, mascarpone, prawns and lemon juice and allow it all to heat through.

Serve in hot pasta bowls topped with the remaining Parmesan, chopped red chilli, rocket leaves and a drizzle of olive oil.

 

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1tbsp olive oil
  • 1 knob butter
  • 1 onion
  • 2 cloves of garlic
  • 250g (8oz) risotto rice
  • 250ml (8fl oz) white wine
  • 700ml (20fl oz) fish stock
  • 1 lemon, zest and juice
  • 100g (3½oz) frozen peas
  • 300g (10oz) king prawns
  • 2 heaped tbsp mascarpone
  • 50g Parmesan
  • 1red chilli
  • 85g rocket
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