Lemony prawn amp; pea risotto 柠檬虾豌豆烩饭 -

2016年08月20日16:14 编辑:传奇养生网

Lemony prawn & pea risotto 柠檬虾豌豆烩饭

·         Cook 25 mins;Prep 10 mins

Nutrition per serving

442 kcalories, protein 21.0g, carbohydrate 69.0g, fat 10.0g, saturated fat 2.0g, fibre 5.0g, salt 4.4g



Serves 4四人份

·         400 g bag raw prawns, in their shells, defrosted if frozen 400克生对虾(解冻)

·   &幼儿癫痫病的治疗方法nbsp;     olive oil橄榄油

·         1 red chilli, deseeded, half sliced and half finely chopped红辣椒一只,一半切薄片一半切细碎

·         1½ l fish stock鱼汤(高汤)

·         1 onion, chopped  洋葱一只,切碎

·         300 g risotto rice (we used arborio) 300克米

·         1 small glass white wine一小杯白葡萄酒

·         200 g frozen peas 200克青豆

·     &n黑龙江治羊癫疯的医院哪家好bsp;   zest and juice 1 lemon柠檬调味汁和柠檬一只



1.   Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.


2.   Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onio北京的癫痫医院哪家靠谱ns and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.


3.   Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice 癫疯病一般在几岁开始发over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.