Prawn and lemon risotto | Recipes | Giancarlo Polenghi USA
Prawn and lemon risotto Ingredients Instructions - In a large saucepan, heat the olive oil and butter over medium heat.
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Ingredients
- 2 tbsp Italian Volcano lemon juice
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion
- 2 garlic cloves
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups hot chicken
- 12 oz raw prawns
- 2 tbsp Parmesan cheese
- 1 tbsp flat-leaf parsley
- Sea salt
- freshly ground black pepper
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