Dill, Prawn & Lemon Risotto

Dill, Prawn & Lemon Risotto

Dill, Prawn & Lemon Risotto

Prep Time
10 Minutes
Cook Time
25 Minutes
Ingredients
10
Servings
2-3
A rich and creamy risotto, flavoured with a Delicate Dill & Lemon Sauce, and sered with King prawns and peas stirred in.
Ingredients
  • 1 tablespoons olive oil

  • 175 gram (6 ounce) King prawns

  • 1 small onion, chopped

  • 225 gram (8 ounce) arborio risotto rice

  • 300 millilitre (½ pint) boiling water

  • 150 millilitre (¼ pint) milk

  • 1 pouch Lemon & Dill Sauce

  • 200 gram (7 ounce) peas

  • Parmesan cheese shavings to serve (optional)

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Lemon & Dill Sauce

Product Information

£ 2.12/unit,300g

Instructions

  • 1 In a deep frying pan, heat the oil over a medium-low heat and sauté the onion until soft. Add the rice and cook for 1 minute, stirring.
  • 2 Stir in the water, milk and Delicate Dill & Lemon Sauce. Bring to the boil and simmer for 20 minutes, until the liquid has been absorbed and the rice is tender.
  • 3 Stir in the peas and prawns. Season to taste and serve with Parmesan shavings.
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