Classic Shrimp Risotto. A classic prawn risotto is the comfort food that dreams are made of for me, this one is light and zingy with chilli and lemon! arborio, carnaroli or vialone nano) zest of 1 lemon. Yes, standing over it might sound like too much effort, but honestly it is so worth it. https://www.sbs.com.au/food/recipes/garlic-prawns-lemon-risotto In a large saucepan over medium heat, bring the stock to boil. 3 garlic cloves, finely chopped. My love of risotto is … Scoop the lemon and prawns juice from the pan and add to the top followed by a bit of lemon zest and a sprinkle of chives. Pour over the remaining lemon juice. The lemon zest give sit an extra zing and goes wonderfully with the prawns. 1 cup risotto rice (e.g. sea salt Garlic prawns: 3 tbsp extra virgin olive oil. Heat the remaining oil in a large frying pan over a high heat. 8 raw prawns, peeled and … Season the prawns with salt and pepper and fry for 2 minutes each side. Risotto: 2 quarts chicken stock 2 tablespoons unsalted butter 2 tablespoons olive oil 2 cups arborio rice 2 shallots minced 2 tablespoon lemon zest Juice of 1 lemon 1 teaspoon fresh thyme, minced 1 cup chardonnay 1 tablespoon chives, minced Salt and fresh ground white pepper. ½ cup finely grated parmesan cheese, plus extra to serve. To plate up, put risotto at the bottom then 3 prawns on the top with tails facing up. finely chopped parsley, to serve. To serve, spoon the risotto onto warm plates and arrange 4 prawns on top of each portion, then drizzle over some of the oil and lemon juice that the prawns were cooked in. Lemon is the perfect accompaniment to seafood, and I do use it in a variety of dishes such as my lemon and garlic baked cod. https://www.delish.com/.../recipes/a30241224/shrimp-scampi-risotto-recipe