Prawn, broad bean and lemon risotto
3 cup(s), (750ml), (salt-reduced)
1 medium, finely chopped
Frozen broad beans
2 clove(s), thinly sliced
Raw peeled prawns
500 g, peeled
2 tbs, finely chopped
Fresh lemon rind
1 tsp, finely grated
- Bring stock, juice and ¾ cup (185ml) water to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
- Meanwhile, heat half the oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Reduce heat to low and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid is absorbed. (This should take about 20–25 minutes – the rice should be tender but firm and the risotto creamy.)
- Stir in beans and season with salt and freshly ground black pepper. Cook, stirring occasionally, for 5 minutes or until beans are tender.
- Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add prawns and cook, turning, for 2–3 minutes or until prawns change colour and are just cooked through. Stir prawn mixture, dill and rind into risotto. Serve.