Fennel, lemon, pea & prawn risotto
Indulge in the vibrant flavours of this creamy risotto with succulent prawns sautéed in garlic butter, creating an elegant dish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Cooking tools:
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Serving bowl
- Plate
Ingredients
- 1 litre (4 cups) chicken stock
- 90g butter
- 1 medium onion, chopped finely
- 1 baby (130g) fennel bulb, chopped finely, fronds reserved
- ½ cup (125ml) dry white wine
- 1½ cups (300g) arborio rice
- ½ cup (60g) frozen peas
- 1 tablespoon finely grated lemon rind
- 500g shelled and deveined uncooked medium prawns, tails intact
- 1 clove garlic, crushed
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