LEMON PEPPER KING PRAWN RISOTTO

Featuring succulent king prawns seasoned with a blend of lemon pepper, placed on top of a bed of creamy risotto - infused with lemon, Parmesan, and fresh parsley.

PREP 15m

COOK 25m

TOTAL 40m

SERVES 2

Ingredients-

  • Lemon Pepper (zest of 2 lemons, baked and blended into a powder with 1 tbsp freshly ground black pepper)

  • 1 tbsp Olive Oil

  • 1 Onion, finely diced

  • 2 Garlic Cloves, finely diced

  • 140g Risotto Rice

  • 700ml Chicken Stock

  • 30g Grated Parmesan

  • Small handful of Chopped Parsley

  • 1/2 Lemon, juiced

  • 200g King Prawns

How to-

  1. Sauté the finely diced onion in olive oil over gentle heat for ten minutes, then add the garlic cloves and sauté for an additional 5 minutes.

  2. Add the risotto rice and fry for 2 minutes. For an extra lemony flavour, sprinkle a bit of the lemon pepper.

  3. Gradually add 150ml of chicken stock, gently simmer until the stock is absorbed, then repeat this process until you're left with 100ml stock.

  4. Add the last 100ml stock along with lemon juice, grated Parmesan, and chopped parsley. Continue to simmer until the liquid is almost absorbed. Set aside.

  5. Season the prawns with 1 tbsp of lemon pepper and fry in oil until they turn pink and firm.

  6. Serve the prawns on the risotto, drizzle with extra virgin olive oil, and garnish with grated Parmesan and parsley.

Serve and enjoy!

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