Risotto with Lemon, Prawns and Rosemary Recipe

Ingredients:

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 6 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter, divided
• 2 tbsp. olive oil
• Zest of 1 lemon
• 1 tbsp. fresh lemon juice
• 2 tbsp. fresh rosemary, finely chopped
• 1 lb. large prawns, peeled and deveined
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil and 2 tablespoons of butter in a large pot over medium heat.
2. Add the onions and garlic and cook until the onions are translucent, about 3-4 minutes.
3. Add the rice and cook for 2-3 minutes, stirring constantly, until the rice is coated.
4. Pour in the white wine and stir constantly until the wine has been absorbed by the rice.
5. Add 1 cup of broth to the rice and stir constantly until the broth has been absorbed.
6. Repeat adding broth in 1-cup increments while stirring frequently until the rice is al dente, about 20-25 minutes.
7. Stir in the Parmesan cheese, lemon zest, lemon juice, and rosemary. Season with salt and pepper to taste.
8. Meanwhile, heat the remaining butter in a non-stick pan over medium-high heat.
9. Add the prawns and cook until pink and fully cooked, about 3-4 minutes per side. Season with salt and pepper to taste.
10. Serve the risotto hot, topped with the cooked prawns.

Verdict:

This risotto recipe is a perfect balance of flavorful tangy lemon, fragrant rosemary, and perfectly cooked prawns. The creamy rice is cooked to the perfect al dente texture that makes it a perfect comfort meal. Everyone who is a fan of Risotto will enjoy this dish.

Serving Suggestions:

As this dish has all the protein, carbohydrates, and veggies, it is a well-balanced meal by itself. You can serve it with a simple side salad for some additional fresh veggies. But this dish is already quite filling and hearty. It is perfect as a light supper dish with a glass of light white wine.