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391 Calories per serving

Serves 4

Ingredients:

1.2 litres of vegetable stock

1 tbsp olive oil

1 onion (finely chopped)

1 garlic clove (finely chopped)

1 small fennel bulb (cored and finely chopped)

300g risotto rice

300g raw prawns

1 lemon (half zested + 1 tbsp juice)

70g rocket

Method:

  1. Heat stock in a sauce pan, gently bringing to a boil and then reducing the heat.
  2. Heat oil in a pan adding the onion, garlic and fennel and cook until softened.
  3. Add the rice and stir for 2 minutes before increasing the heat slightly and adding the stock.
  4. Keep stirring. When the rice is almost cooked, add in the prawns, lemon zest and some black pepper.
  5. Remove from the heat and stir in the rocket and lemon juice and serve. Voila!
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