Prawn, prosecco & lemon risotto
https://www.coop.co.uk/recipes/prawn-prosecco-and-lemon-risotto
Elevate classic risotto with some luxurious Co-op ingredients
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Feeds
2
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 91g
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Ingredients
- 200g pack frozen Co-op Irresistible jumbo king prawns
- 30g Co-op unsalted butter
- ½ onion, finely chopped
- 175g Co-op Italian risotto rice
- 250ml Co-op Irresistible prosecco
- 650ml hot chicken stock, made with 1 reduced-salt stock cube
- 1 garlic clove, crushed
- Zest and juice of ½ lemon
- Handful flat leaf parsley, chopped
- 100g Co-op wild rocket
- 30g parmesan, shaved or grated
Method
- Defrost the prawns according to the pack instructions
- Melt half the butter in a frying pan, then cook the onion for 10 mins, until softened
- Add the rice and stir for 1 minute, then add 100ml of the prosecco and stir until most of the liquid is absorbed
- Add a ladle of hot chicken stock and stir until absorbed
- Repeat until you have used up all of the stock (about 20 mins)
- Keep the risotto warm on a very low heat
- Melt the rest of the butter in another pan and cook the garlic for 1 minute, until golden, then add the remaining prosecco and the lemon juice
- Cook for 1-2 mins, until reduced by a third, then add the parsley and season to taste
- Add the prawns and cook for a further 1-2 mins, or until heated through
- Stir the rocket through the risotto until just wilted, then serve topped with the prawns, lemon zest and parmesan
