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BILL GRAINGER'S CITRUS RISOTTO WITH CHILLI GARLIC PRAWNS

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Serves: 4

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This is a fabulous light version of Nigella's Lemon Risotto with the addition of Garlic Chilli Prawns.

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Ingredients

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  • 1.5 litres chicken stock
  • 1 tablespoon olive oil
  • 1 small onion (finely diced)
  • 1 teaspoon sea salt
  • 50 grams butter
  • 330 grams arborio rice
  • 1 lemon (zest, grated)
  • 1 tablespoon lemons (juice)
  • 1 freshly ground pepper
  • 2 small red chillies
  • 2 cloves garlic
  • 2 tablespoons olive oil (extra)
  • 20 raw prawns (shelled, deveined but tails intact)
  • 28 grams fresh parsley (roughly chopped)

Method

  1. Place stock in large saucepan and keep at simmering point.
  2. Place large heavy based pan over medium heat and add olive oil, onion, salt and half the butter.
  3. Stir until onion is translucent.
  4. Add the rice and stir for 1 to 2 minutes, until the rice is well coated.
  5. Gradually add all the simmering stock, a cupful at a time, stirring constantly and making sure the stock is absorbed before you add more. This should take 20 minutes and the rice should be al dente and creamy.
  6. Remove pan from the heat and then stir in remaining butter, lemon zest and juice and pepper to taste.
  7. Cover pan and leave to sit for 3 minutes for the flavours to develop.
  8. Meanwhile, pound the garlic and chilli in a mortar and pestle.
  9. Place the extra olive oil in a pan over a high heat and heat until hot. Season the prawns with salt and pepper. Cook for 2 minutes shaking the pan until the prawns are just opaque and then add the chilli and garlic and cook for 1 minute. Remove from the heat and set aside. Stir risotto and divide between 4 bowls, toss the prawns with the parsley and then place on top of the risotto. Serve with lemon wedges.
  10. *** While this was very, very nice, for those of us who are fans of Nigella'ps Lemon Risotto I would recommend adding a stick of celery and a sprig of rosemary to this recipe.

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