Prawn, Fennel and Rocket Risotto

A tasty risotto, that will impress your friends at a dinner party, with flavours of zingy lemon and an extra peppery kick from the rocket.

I love risotto, as its really comforting and tasty – a proper meal! It does just as well for a night in front of the TV, as it does for a fancy dinner party.  Most people think its really hard to make, but the trick is to take your time and add the stock a little at a time, then wait till it’s absorbed before you add some more.

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Prawn, Fennel and Rocket Risotto


  • Author: Rachel Wilcock
  • Total Time: 50 minutes
  • Yield: 4 1x

Description

Full of zing and fiery pepper, this is sure to be a winner with everyone!


Ingredients

Scale

1.2l vegetable stock

1 tbsp olive oil

1 onion, finely chopped

1 large garlic clove, finely chopped

1 small fennel bulb, cored and finely chopped

300g risotto rice

300g peeled raw king prawns

1 lemon, ½ zested and 1 tbsp juice

70g bag rocket


Instructions

Put the stock in a large saucepan, bring to the boil, then lower to a simmer
Meanwhile, heat the oil in a large saucepan
Add the onion, garlic and fennel, and cook on a low heat for 10 mins until the vegetables have softened but not coloured
Add the rice and stir for 2 mins until the grains are hot and making crackling sounds
Increase the heat to medium and start adding the stock, a ladleful at a time, stirring constantly
Make sure the stock has absorbed into the rice before adding the next ladleful
When the rice is almost cooked, add the prawns, lemon zest and some seasoning
Continue adding stock and cooking for another 3-4 mins until the prawns are pink and the rice is cooked
Remove from the heat and stir through the rocket and lemon juice
Check the seasoning, leave the risotto to sit in the pan for 2 mins, then serve

Notes

You could use defrosted cooked prawns if you wish, just add them at the end, while the risotto is resting, just to heat them through.

  • Prep Time: 15
  • Cook Time: 35

Nutrition

  • Serving Size: 1
  • Calories: 391

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