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• Fish and Shellfish
• Dill, Prawn & Lemon Risotto

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• Serves 2-3
• Easy
• Prep 10 mins
• Cook 25 mins
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  200 Rating(s)

Ingredients

• 1 tbs olive oil
• 1 small onion, chopped
• 225 g (8 oz) arborio risotto rice
• 300 ml (1/2 pint) boiling water
• 150 ml (1/4 pint) milk
• 1 pouch Schwartz Delicate Dill & Lemon Sauce for Fish
• 200 g (7 oz) peas
• 175 g (6 oz) King prawns
• Parmesan cheese shavings to serve (optional)
• Schwartz Sea Salt and Black Pepper to season

A rich and creamy risotto, flavoured with a Delicate Dill & Lemon Sauce, and sered with King prawns and peas stirred in.

Method

Step 1

In a deep frying pan, heat the oil over a medium-low heat and sauté the onion until soft. Add the rice and cook for 1 minute, stirring.

Step 2

Stir in the water, milk and Delicate Dill & Lemon Sauce. Bring to the boi land simmer for 20 minutes, until the liquid has been absorbed and the rice is tender.

Step 3

Stir in the peas and prawns. Season to taste and serve with Parmesan shavings.