Creamy baby corn & king prawn risotto

Name: Creamy baby corn & king prawn risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 25 g butter; 1 shallot, finely chopped; 2 cloves garlic, finely chopped; 250 g arborio risotto rice; 850 ml chicken stock; 1 unwaxed lemon, zest and juice; 165 g pack extra large raw king prawns; 190 g pack baby corn, sliced; 200 g pack baby courgettes, sliced; 125 g pack garlic & herbs soft cheese, sliced

This simple risotto delivers a satisfying texture and delicate lemon flavour. Garlic and herb soft cheese acts as a clever creamy shortcut, boosting the flavour without the need for extra herbs or Parmesan.

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Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

25g butter
1 shallot, finely chopped
2 cloves garlic, finely chopped
250g arborio risotto rice
850ml chicken stock
1 unwaxed lemon, zest and juice
165g pack extra large raw king prawns
190g pack baby corn, sliced
200g pack baby courgettes, sliced
125g pack garlic & herbs soft cheese, sliced

Melt the butter in a deep frying pan or sauté pan, then cook the chopped shallot and garlic for 3 minutes. Stir in the rice and cook for 2 minutes more, stirring until evenly coated in butter and a little translucent at the edges. Warm the chicken stock in a saucepan alongside.
Finely grate the lemon zest into the rice, cook for a few seconds, then ladle in about a third of the stock and stir for 5 minutes until absorbed. Add half the remaining stock and cook for 10 minutes or so more, stirring occasionally, until the stock is absorbed.
Add the prawns, baby corn and courgettes, then the remaining stock and stir. Cook for 5-10 minutes more, stirring regularly, until the prawns are cooked through, pink and opaque and the rice is tender and creamy.
Season, then add some lemon juice to taste. Cut 4 thin slices from the soft cheese, set aside and gently stir in the rest, then divide the risotto between bowls. Top with the reserved cheese slices and serve.

Typical values per serving when made using specific products in recipe