G - Lemony Courgette & King Prawn Risotto

Updated at: Thu, 17 Aug 2023 13:55:22 GMT

Step 1

Boil a kettle

Step 2

Peel and finely dice the brown onion.

Step 3

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.

Step 4

Once hot, add the diced onion with a pinch of salt and cook for 4 min or until softened but not coloured.

Step 5

Meanwhile, dissolve the Knorr vegetable stock cubes in 800ml boiled water – this is your vegetable stock.

Step 6

Peel and finely chop (or grate) the garlic.

Step 7

Add the arborio rice and half of the chopped garlic into the softened onion and cook for 1 min, stirring to coat the grains in the oil.

Step 8

Tip: Add a drizzle more oil if your pan is looking a little dry.

Step 9

Over med-low heat, add the vegetable stock, one ladle at a time, stirring almost continuously for 20-25 min or until all the stock is absorbed and the rice is cooked.

Step 10

While the risotto is cooking, grate the cheddar cheese. Chop the parsley finely, including the stalks. Chop the courgette into bite-sized pieces.

Step 11

Zest lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!) and set aside for garnish. Give the lemon a good thwack on the counter and then cut in half.

Step 12

Once the rice is cooked, squeeze in the lemon juice from both halves, careful not to drop any seeds in. Add a very large knob of butter and the grated cheddar to the pan and stir to combine. Season with a generous pinch of salt and pepper – this is your lemony risotto.

Step 13

Heat a separate, large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-high heat.

Step 14

Once melted, add the remaining garlic, chopped courgette and king prawns with a pinch of salt and cook for 4-5 min or until the prawns are cooked through – these are your garlic prawns & courgette.

Step 15

Once cooked, remove from the heat and stir through the chopped parsley.

Step 16

Serve the garlic prawns & courgette over the lemony risotto. Garnish with the lemon zest. Season with a generous grind of black pepper. Enjoy!

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