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.
Servings: 6 servings
Calories: 426kcal
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.
Nutrition
Calories: 426kcal | Carbohydrates: 44g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 129mg | Sodium: 1250mg | Potassium: 228mg | Fiber: 2g | Sugar: 1g | Vitamin A: 761IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 3mg
