This recipe comes from Bill Granger's Bills Open Kitchen. It was in the lunch section, but I found it was definitely big enough for a light summer dinner. I had to use some prawns I had in the freezer, so this was perfect, as I love risotto as well. Very tasty and pretty quick, easy and healthy. Even my visiting parents liked it :)
Citrus Risotto with Garlic Chilli Prawns
6 cups chicken stock
1 tbs olive oil
1 small brown onion, finely diced
1 tsp sea salt
1 3/4oz butter
1 1/2 cups arborio rice
finely grated zest of 1 lemon
1 tbs lemon juice
freshly ground black pepper
2 small red chillies
2 garlic cloves
2 tbs olive oil, extra
20 green prawns (shrimp), shelled with tails intact and deveined
1/4 cup roughly chopped flat-leaf parsley
1. Place a large saucepan over medium heat and add olive oil, onion, salt and half the butter. Stir until the onion is translucent, then add the rice and stir for 1-2 minutes, or until rice is well coated.
2. Gradually add the stock a cupful at a time, stirring constantly and making sure the stock is absorbed before adding more. This should take about 20 minutes and the rice will be creamy. Remove from heat, then stir in the remaining butter, lemon zest, lemon juice and pepper to taste. Cover the saucepan and leave to sit for 3 minutes for the flavors to develope.
3. Meanwhile, pound the chilli and garlic in a mortar and pestle. PLace the extra olive oil in a frying pan over high heat and heat until hot. Season the prawns with salt and pepper, then cook for 2 minutes, shaling the pan, until the prawns are just opaque, then add the chilli and garlic and cook for 1 minutes. Remove from heat and set aside.
4. Stir the risotto and divide bewteen four bowls. Toss the prawns with the parsley then place on top of risotto.