| Prawn and lemon risotto |
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Ingredients 1 onion, chopped finely Heat a knob of butter and 1 tbsp olive oil in a pan and fry onion and garlic gently until softened but now coloured. Add chilli and rice and stir. Pour in wine and heat, stirring with a wooden spoon, until absorbed. Add stock, a little at a time, until rice is tender and creamy. Season with salt and pepper. Meanwhile, fry prawns until thoroughly cooked and add to rice. Add lemon juice and zest and serve immediately. |
