Lemon and Garlic Prawn Risotto

Serves 4

The weather is warming up where I live and, with that change, ordinarily comes a change in what most people eat with salads and fresh, subtly flavoured seafood tending to become more  prominent in most people's diet. Whilst still creamy and comforting, the combination of lemon and prawns in this risotto gives this usually heavy and filling dish a lightness and makes it perfect for welcoming the change of season. 

What's in it?

40g parmesan, cubed
Handful of parsley
Zest of 1 lemon, finely grated
3 cloves garlic, peeled
1 onion, peeled and halved
20g olive oil
200g aborio rice
100g dry white wine
700g preservative free liquid chicken stock
30g fresh lemon juice
400g shelled raw green prawns
150g frozen peas
30g light thickened cream (optional)

How do I make it?

1. Place parmesan, parsley and lemon zest in mixing bowl and chop for 10sec / speed 9. Set aside.

2. Place onion and garlic in mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl, then add olive oil and saute for 3min / varoma / speed 1.

3. Insert butterfly, then add rice and wine to mixing bowl and cook for 2min / 100°C / reverse / speed 1.

4. Add stock and lemon juice and cook for 18min / 100°C / reverse / speed 1.

5. Add prawns and peas and cook a further 5min / 100°C / reverse / speed 1.  Stir through reserved parmesan, parsley and zest and cream and serve immediately.

10 ProPoints per serve.