FoodCoop Recipes
Prawn, Prosecco and Lemon Risotto
Elevate classic risotto with some luxurious Co-op ingredients.
Cook
35 minutes
Serves
2
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
