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I saw this recipe on Cook Sister’s amazing blog and decided that I’d love to try it sometime. On Friday evening, we had some prawns left over from my attempt at a seafood curry; and some lemon juice so why not.

This is not the first risotto I’ve tried. There’s a Jamie Oliver mushroom one that we’ve tried a few times that has never really worked. It always turned out more like stodgy rice; rather than a lovely silky creamy risotto. This recipe, however, was wonderful. Just the right degree of creaminess; with delicate bursts of flavour from the prawns and the lemon.

 

Ingredients

 

The ingredients are deceptively simple. For a full list and the method, please pop over to the post on Jeanne’s blog. Everything came together quickly and easily.

 

Warming the prawns, frying up the spring onions

 

The wine cooked off, the rice was gently massaged to release the starch that helps make it so creamy and silky.

 

 

Massaging the rice

 

In no time at all, there were two lovely portions dished up. Tow very generous portions!

 

Dinner

 

This was a really wonderful dish. John has already asked when we’re going to make it again and I suspect that it’ll make it’s way into to favourite dishes rotation!

 

 

Delicious!

 

 

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