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Dill, Prawn & Lemon Risotto
Ingredients
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1 tablespoons olive oil
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175 gram (6 ounce) King prawns
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1 small onion, chopped
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225 gram (8 ounce) arborio risotto rice
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300 millilitre (½ pint) boiling water
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150 millilitre (¼ pint) milk
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1 pouch Lemon & Dill Sauce
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200 gram (7 ounce) peas
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Parmesan cheese shavings to serve (optional)
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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.
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