Lemon Risotto with Prawns

Most little people love rice.

So risotto is a perfect dinner option.

Do not shy away if you have never made risotto before -

it is easier to prepare than you might think.

The best tip I have been given for a good risotto is to:

use a heavy-based pan. This allows even, slow cooking.

This risotto recipe is creamy, cheesy and will be a hit with the little people.

INGREDIENTS (Serves 4 to 6 Little People)

1 Tbsp Butter

1/4 Brown Onion, finely chopped

1 Garlic Clove, minced

3/4 Cup of Arborio Rice

750ml Chicken Stock, warmed on the stove top

1/2 Lemon, juice of

12 Cooked Prawns, shelled and deveined

1/2 Cup of Parmesan Cheese, grated

2 Tbsps Sour Cream (optional)

Salt and Pepper

Optional Vegetables:

Asparagus, blanched, cut into 1cm pieces

1/4 Cup Peas

1/2 Zucchini, grated

METHOD

Place stock in a saucepan and keep at a simmer over low heat - this is to warm it.

Heat butter in a large heavy-based pan over low heat.

Add onion and garlic stir for 2-3 minutes until soft.

Add rice and cook for a further minute, stirring until all the rice grains are coated.

Increase heat to medium-low, add a ladle of stock and cook until absorbed.

Keep adding the stock a ladleful at a time, allowing each to be absorbed before adding the next.

Continue for 15 to 20 minutes or until rice is cooked but still firm to the bite.

Reduce heat, add lemon juice and sour cream, if using. Add any additionally veggies at this point.

 

Stir in prawns, and parmesan cheese. Season to taste.

 

Remove from heat, allow to sit for a few minutes before serving.

 

Millie (3) & Poppy (2) enjoying their risotto