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Photo of Prawn, broad bean and lemon risotto by WW

Prawn, broad bean and lemon risotto

Total Time
55 min
20 min
35 min
Slowly stirring the broth and rice is like a form of meditation as you create a fancy dish that’s worthy of an Italian ristorante


Chicken stock

3 cup(s), (750ml), (salt-reduced)

Lemon juice

2 tbs

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Arborio rice

1½ cup(s)

Frozen broad beans

300 g


2 clove(s), thinly sliced

Raw peeled prawns

500 g, peeled

Fresh dill

2 tbs, finely chopped

Fresh lemon rind

1 tsp, finely grated


  1. 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.
  2. 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.)
  3. Stir in beans and season with salt and freshly ground black pepper. Cook, stirring occasionally, for 5 minutes or until beans are tender.
  4. 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.


SERVING SUGGESTION: rocket leaves.