Spring is finally here and this lemony risotto is the perfect light and tasty dinner for those longer spring evenings as we make our way in to summer! I picked this recipe up in Italy, and we all know the Italians aren’t playing when it and it is quick and easy and you don’t need to be a Master Chef to make it.
What you need..
- 1 Whole Courgette (grated)
- 1 x Small Red Onion (finely chopped)
- 2 Cloves of Garlic (pressed)
- 1 bag of Risotto Rice
- 450g Prawns
- 50ml of White Wine Vinegar
- Handful Chopped Parsley
- 2 1/2 pints of stock
- Juice of 1 Lemon
- Salt and Pepper
- Fry light
Serves: 4 Prep Time: 10 minutes
Cook Time: 30 minutes
Syn Free on Slimming World Gluten Free Diary Free Vegetarian
How its done…
- Firsts things first you want to rinse your prawns and set aside, finely chop your red onion, grate your courgette and finely chop the parsley.
- Once you have everything set out and ready to go put the pan on a high heat and add some fry light or olive oil in to the pan. Add your onion and your pressed garlic and lightly saute.
- Add your risotto rice to the pan making sure to mix well and keep the rice moving so that is doesn’t start to brown, add more oil or turn down the heat slightly if you feel it is starting to brown.
- Now add the white wine vinegar in to the pan and half the juice of the lemon mixing well. Then add in the grated courgette moving the mixture constantly making sure it doesn’t stick, do this until the courgette starts to go soft.
- Now for your stock. You can use regular vegetable stock or a shop bought shellfish stock if you wish, or alternatively, if you are buying prawns with the shells on, I would recommend putting all your shells and heads in to a pan with a little seasoning and boiling for around 20 minutes to make your own stock which just brings the dish to a whole new level!
- Start stirring in the stock in to the mixture a ladle full at a time making sure that all the stock is absorbed in to the rice before adding another ladle full in. Make sure to continuously stir the risotto and once the rice is soft and you have that nice creamy risotto consistency, there is no need to add further stock.
- Now add in your prawns in to the mixture and mix well, mine were pre-cooked so make sure if you are using fresh that you cook the prawns until completely pink.
- Finish the dish with the other half of the lemon’s juice, stir in a handful of chopped parley and if you wish grate some Parmesan in to the risotto to give it further creaminess.