Citroenrisotto met gegrilde garnalen

Ingredients

• 300 grisotto rice (such as Arborio or Carnaroli)
• 1.2 litresfish stock or chicken stock, warm
• 1onion, finely chopped
• 2 clovesgarlic, finely chopped
• 150 mldry white wine
• 1lemon, zest and juice
• 50 gcold butter, cubed
• 60 gParmesan, finely grated
• 400 glarge raw peeled prawns
• 1 tspsmoked paprika
• to tasteolive oil
• to tastesalt and freshly ground black pepper
• to tastefresh parsley, roughly chopped

Instructions

1. 1

   Warm the stock

   Heat the stock gently in a separate pan and keep it warm while you cook the risotto.

2. 2

   Soften the aromatics

   Heat a drizzle of olive oil in a sauté pan over a medium heat. Cook the onion and garlic until soft and translucent, about 3 minutes.

3. 3

   Toast the rice

   Add the rice and cook for 1–2 minutes, until the grains look translucent. Pour in the white wine and stir until it has been absorbed.

4. 4

   Cook the risotto

   Add the warm stock a ladleful at a time, stirring regularly and waiting until each addition has been absorbed before adding the next. Continue for 18–20 minutes in total.

5. 5

   Finish with lemon

   Zest and juice the lemon. In the last few minutes of cooking, stir the juice and zest into the rice with the butter and Parmesan. Season with salt and pepper.

6. 6

   Grill the prawns

   Season the prawns with salt, pepper and a pinch of smoked paprika. Heat a grill pan or frying pan over a high heat with a little olive oil, then cook the prawns for 1–2 minutes per side, until pink and lightly golden.

7. 7

   Serve the risotto

   Spoon the risotto into deep plates and arrange the grilled prawns on top. Garnish with extra lemon zest, a few parsley leaves and, if you like, a drizzle of good olive oil.

What is lemon risotto?

Risotto is an Italian rice dish cooked gradually with stock until the grains are tender and the mixture turns creamy. This version combines the richness of butter and Parmesan with lemon and grilled prawns.

The method is straightforward: toast the rice, add warm stock in stages and finish the pan with the ingredients that bring richness and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 37g protein, 81g carbs, 15g fat.

Most of the carbohydrates come from the risotto rice, while the prawns and Parmesan provide much of the protein. Butter, Parmesan and olive oil contribute most of the fat; serve the risotto with green vegetables or salad to round out the plate.

Choose the right rice

Rice: Arborio or Carnaroli both work well because their starch helps create a silky texture as the grains cook. Avoid rinsing the rice, as that would wash away some of the surface starch.

Stock: Fish stock keeps the seafood flavours in the foreground, while chicken stock gives a milder base. Keep it warm so each addition does not slow the rice's cooking.

Build the creamy texture

Toast: Let the rice cook with the softened onion and garlic for 1–2 minutes before adding the wine. The grains should look slightly translucent on the outside.

Add gradually: Pour in stock a ladleful at a time and stir regularly, allowing each addition to absorb before adding more. This helps the rice release its starch without becoming waterlogged.

Get the prawns just right

Seasoning: Salt, pepper and a pinch of smoked paprika give the prawns a savoury edge that suits the lemony rice. Pat them dry first if they are wet, so they have a better chance of browning.

Doneness: Cook them over high heat for 1–2 minutes per side. Take them off the heat when they are pink and lightly golden; prolonged cooking can make them firm.

Finish with lemon and cheese

Lemon: Stir in the zest and juice during the last few minutes, as directed, so their freshness remains noticeable. Add the zest carefully, avoiding the bitter white pith.

Butter and Parmesan: These enrich the risotto as it finishes cooking. Grate the cheese finely so it melts readily into the hot rice.

Serve it while creamy

Timing: Risotto is best served as soon as it is ready, when it is creamy and still flows gently on the plate. If it thickens while you plate up, loosen it with a small splash of warm stock.

On the side: A simple green salad or steamed green vegetables make a fresh counterpoint. Finish each plate with parsley and, if desired, a little olive oil.

Recipe notes & tips

• Keep the stock warm in a separate pan throughout cooking.
• Add stock gradually and let each addition absorb before pouring in more.
• Stir regularly, but you do not need to stir constantly.
• Prepare the lemon and grate the Parmesan while the rice cooks.
• Cook the prawns close to serving time for the best texture.
• Taste the rice near the end and check that it is tender with a little bite.

Variations

• Use fish stock: It keeps the seafood flavours especially prominent.
• Add peas: Stir in a handful near the end for a sweet green addition.
• Try chilli: Add a pinch of chilli flakes with the smoked paprika for gentle heat.
• Swap the herbs: Finish with chopped chives instead of parsley.
• Skip the wine: Replace it with an equal amount of warm stock for an alcohol-free version.

Common mistakes to avoid

• Adding cold stock: It can interrupt the cooking; keep the stock warm in a separate pan.
• Pouring in all the stock at once: The rice can turn soupy; add it a ladleful at a time.
• Leaving the rice unstirred: Stir regularly so it cooks evenly and releases its starch.
• Overcooking the prawns: They can become firm; remove them once pink and lightly golden.
• Adding too much lemon pith: It can taste bitter; zest only the coloured outer skin.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; the rice will be softer than when freshly made.

Frequently asked questions