Perfect as a summer lunch or dinner, this light and luscious lemony risotto with fresh Australian prawns, topped with goats cheese and parsley. A must try dish!
Gluten Free. 30 Minutes.
250g fresh Australian prawns
2 cloves of garlic
5 sprigs of parsley
40g goats cheese
1 medium brown onion
1 natural chicken (small) stock cube
1 vegetable (large) stock cube
1.5 cups arborio rice
Prepare vegetables & stock
Fill kettle with water and boil. Slice and dice onion, crush garlic and roughly chop parsley. Juice the lemon and reserve juice. Zest the lemon and place to one side. Dissolve stock cubes in 1.5 litres of boiling water
In a heavy based pot, add enough oil to cover base. Place pot on medium heat and add onion and garlic. Gently sauté for 2- 3 minutes until onion has softened. Then add rice and stir in with onions to make sure rice is well coated. Add 1/3 of stock and stir continuously until stock is almost absorbed then add the next 1/3 of stock, again stirring regularly.
Add prawns, half the parsley and half the lemon juice to risotto with remaining 1/3 of stock, again stirring continuously. Check the rice is al dente and remove from the heat.
Place risotto into bowls and top with remaining parsley and lemon juice. Finish with goats cheese and lemon zest. Season to your taste.
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