Dill, Prawn & Lemon Risotto
Ingredients
-
-
1 tablespoons olive oil
-
175 gram (6 ounce) King prawns
-
1 small onion, chopped
-
225 gram (8 ounce) arborio risotto rice
-
300 millilitre (½ pint) boiling water
-
150 millilitre (¼ pint) milk
-
1 pouch Lemon & Dill Sauce
-
200 gram (7 ounce) peas
-
Parmesan cheese shavings to serve (optional)
-
Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 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.
- 2 Stir in the water, milk and Delicate Dill & Lemon Sauce. Bring to the boil and simmer for 20 minutes, until the liquid has been absorbed and the rice is tender.
- 3 Stir in the peas and prawns. Season to taste and serve with Parmesan shavings.