1
Step 1
Bring the water and stock to the boil and keep hot.
Fish
Creamy saffron risotto with prawns
Golden risotto with saffron, Parmesan, lemon and sugar snap peas, topped with succulent prawns. An elegant dish for either a starter or main course.
YOU WILL NEED
Ingredients
- 1¼ l water
- 3 tbsp concentrated chicken stock
- 1 yellow onion
- 2 garlic cloves
- 2 tbsp olive oil
- 4 dl risotto rice, such as arborio
- ½ g saffron
- 1 dl dry white wine or alcohol-free cooking wine
- 150 g sugar snap peas
- About 100 g Parmesan
- 2 tbsp fresh lemon juice
- 200 g peeled prawns
- 1 tsp salt
- 2 pinches pepper
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Finely chop the onion and garlic. Soften in olive oil in a wide saucepan for 1–2 minutes.
3
Step 3
Add rice and saffron and fry for another minute. Pour in the wine and stir until absorbed.
4
Step 4
Add hot stock a little at a time, stirring. Simmer for about 30 minutes until the rice is tender but still has a little bite. Add more stock if needed.
5
Step 5
Halve the sugar snap peas, blanch briefly and cool in cold water.
6
Step 6
Grate the Parmesan and stir it into the risotto with the lemon juice. Season.
7
Step 7
Fold in the peas and prawns and heat through. Serve immediately.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Pear and lemon water
Gentle fruitiness and acidity complement saffron and Parmesan.
ALCOHOL-FREE OPTION
Sparkling water with pear slices and lemon.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.