Prawn and Courgette Risotto with Lemon

• 4garlic cloves, peeled and lightly crushed (for infusing the oil; removed before serving)
• 4 tbspextra virgin olive oil
• 400 graw king prawns, peeled and deveined
• 320 gArborio risotto rice
• 2courgettes, cut into 1cm dice
• leek greens (the green tops of 2 leeks), finely sliced
• 150 mldry white wine
• 1.2litres hot fish or vegetable stock
• 30 gunsalted butter
• 1lemon, zest finely grated and juiced
• 60 gParmesan, finely grated
• 100 gfrozen petits pois
• Fine salt and black pepper
• 1 tbspolive oil (optional)
• 30 gparmesan, finely grated (optional)
• a small handful of fresh flat-leaf parsley, roughly chopped (optional)
• 1lemon, cut into wedges (optional)
• 200 gmixed leaf salad (optional)

Method

1. 1Pour the olive oil into a large, wide saucepan over a very low heat, add the crushed garlic cloves and leave to infuse for 8–10 minutes until the oil is fragrant and the garlic is pale golden, then lift out and discard the cloves.
2. 2Increase the heat to medium, add the sliced leek greens and cook in the infused oil for 3–4 minutes until silky.
3. 3Add the Arborio rice and stir for 2 minutes until every grain is coated and the edges look slightly translucent.
4. 4Pour in the white wine and stir constantly for 1–2 minutes until fully absorbed and the sharp alcohol smell has cooked off.
5. 5Add the hot stock one ladleful at a time, stirring frequently and only adding the next ladle once the previous one has been absorbed; this will take around 18–20 minutes in total.
6. 6While the risotto cooks, heat a separate frying pan over a high heat with a small drizzle of oil. Add the diced courgette and cook for 4–5 minutes, tossing occasionally, until golden at the edges and just tender. Season well and set aside.
7. 7When the rice is almost done; creamy with a slight bite; stir through the petits pois along with the courgette and the raw prawns. Cook for 2–3 minutes until the prawns are pink and curled through and the peas are bright and hot.
8. 8Remove the pan from the heat. Stir in the butter, grated Parmesan, lemon zest and lemon juice, then season to taste. The risotto should be loose and flowing; add a splash more stock if needed.
9. 9Spoon into warm bowls. Add extra parmesan, parsley, a drizzle of olive oil and lemon wedges if using, and serve with the optional mixed-leaf salad.

Per serving

kcal

720

protein

39.4g

fibre

4.2g

carbs

75.8g

fat

26g