Garlic Spot Prawns over Lemon Herb Risotto: Fragrant with the bright green notes of fresh herbs and vibrant Meyer lemon, this risotto is deceptively simple to prepare for an easy one-pot supper. Sustainably wild-caught Pacific spot prawns provide a punch of color.

We all have our trusty go-to recipes for when we're hurried, or busy. Those stalwart, dependable favorites that never let you down. They're easy, unfailing, and infinitely flexible so that you can whip it up with whatever you have on hand.

Risotto is mine. While it has a reputation for being fussy and complicated; really, it's neither. It's simply rice, broth and butter, stirred continuously until creamy and cooked through. You can toss whatever you have on hand into the rice to make a meal: sliced mushrooms, leftover chopped ham, butternut squash, stray herbs from your crisper drawer.

One of my favorite ways to make risotto is with Pacific Spot Prawns, loads of garlic, fresh herbs and a splash of lemon. It's bright and vibrant with the floral notes of thyme and basil and the punch of citrus added just at the end.

Pacific Spot Prawns

I use Pacific Spot Prawns, a gorgeous coral-colored spotted crustacean noted for a sweet, creamy flavor similar to lobster. They pair beautifully with bright, and assertive flavors like lemon, herbs, and hot peppers.

They're native to the clean waters of the Southeastern Alaska, Washington and British Columbia. For some time, almost all spot prawns were shipped to markets in Japan, where they're prized for their flavor, but now they're increasingly available in the states.

They're also a sustainable and ethical choice in an area where few sustainable choices exist. You see, there's a problem with shrimp.

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6 servings

Garlic Spot Prawns over Lemon Herb Risotto

Fragrant with the bright green notes of fresh herbs and vibrant Meyer lemon, this risotto is deceptively simple to prepare for an easy one-pot supper. Sustainably wild-caught Pacific spot prawns provide a punch of color.

Cook Time45

Total Time45

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Ingredients

5 cups bone broth
1 cup white wine
6 tablespoons salted butter divided
2 tablespoons extra virgin olive oil
6 cloves garlic
¼ teaspoon crushed red pepper flakes
1 pound Pacific Spot Prawns
1 ½ cups carnaroli rice
1 Meyer lemon
¼ cup chopped flat-leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh dill fronds

Instructions

Warm the broth and wine in a saucepan over medium-low heat.
Melt 2 tablespoons butter and 2 tablespoons olive oil in a braising dish over medium heat. Stir in the garlic, crushed red pepper and saute them until fragrant, about 3 minutes. Stir in ½ cup broth, and toss in the spot shrimp, cooking until pink, curled and cooked through, about 2 more minutes. Transfer the shrimp to a plate, and then return any cooking liquid back to the simmering broth.
Add the remaining 4 tablespoons butter to the braising dish. When the butter melts, stir in the rice and saute it in the butter until the tips of the kernels of rice turn translucent, about 3 minutes. Pour the broth into the rice one cup at a time, stirring continuously until fully absorbed.
Grate the lemon peel finely, and stir it into the rice. Then juice the lemon, and stir that into the rice. Stir the herbs into the rice, and then return the shrimp to the pan cooking until warmed through. Serve warm.