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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
COOKING 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.