Name: Dill, Prawn & Lemon Risotto | Recipes | Schwartz UK
Prep time: 10 min
Cook time: 25 min
Yield: 2-3
Cuisine: Italian,
Ingredients: 1 tbsp olive oil; 175 g (6 oz) King prawns; 1 small onion, chopped; 225 g (8 oz) arborio risotto rice; 300 ml (½ pint) boiling water; 150 ml (¼ pint) milk; 1 pouch Delicate Dill 38 Lemon Sauce; 200 g (7 oz) peas; Parmesan cheese shavings to serve (optional); Schwartz Sea Salt and Black Pepper to season

Lemon & Dill Sauce

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Dill, Prawn & Lemon Risotto

Prep Time

10 Minutes

Cook Time

25 Minutes

Ingredients

10

Servings

2-3

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

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

Lemon & Dill Sauce

Product Information

£ 2.12/unit,300g

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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.