Category: Comfort Food, Dinner Party, Fish Night, Meals in minutes
Cooking Method: One Pot Dish
Yields:
2 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
25 Mins
Total Time:
35 Mins
A vibrant, zesty twist on a classic Italian favourite. This creamy risotto is infused with the fresh zing of lemon, a gentle heat from red chilli, and juicy king prawns. Stirred through with baby spinach for added colour and goodness, it’s finished with Parmesan and a hint of chilli crisp for an extra flavour punch. Perfect for a cosy night in or date-night dinner, it’s a dish that feels indulgent yet fresh—and is as easy to cook as it is stunning to serve.
Ingredients
Adjust Servings
Instructions
- Heat the olive oil and half the butter in a large pan. Add the shallot and cook gently for 3–4 minutes until soft, not coloured. Stir in garlic and chilli flakes, cook for 1 min more.
- Stir in the arborio rice and cook for 1–2 minutes until the grains are glossy and slightly translucent around the edges.
- Pour in the wine (or a ladle of stock if not using wine). Stir until mostly absorbed.
- Add a ladleful of hot stock, stirring gently and constantly. When it's mostly absorbed, add another ladleful. Repeat for about 18–20 minutes, until the rice is creamy but al dente.
- While the risotto finishes, heat a separate pan with a little butter or oil. Sear the prawns for 2–3 minutes per side until pink and cooked through. Season with salt, pepper, and a squeeze of lemon.
- Once the rice is ready, stir in lemon zest, juice, Parmesan (if using), remaining butter and spinach. Fold in the cooked prawns, cover with a lid and set aside for 2-3 minutes.
- Taste, adjust seasoning, and top with a drizzle of chilli oil or chilli crisp (optional). Serve with lemon wedges and a glass of chilled white wine. Enjoy!