Full ingredients list:
- 1 teaspoon olive oil
- 1 brown onion, diced
- 450g packet Sunrice long-grain white rice 2 1/2 minutes in microwave
- 1 1/2 cups chicken stock
- 1 lemon, rind finely grated and 1/4 cup juice reserved
- 40g parmesan, grated
- 24 (750g) medium cooked prawns, peeled, deveined
- 1/2 cup shredded basil leaves
- rocket, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat oil in a deep non-stick frying pan on medium heat. Add onion and cook for 3 minutes or until soft. Add rice and stir until well combined. Add stock, lemon rind and lemon juice. Stir until well combined and mixture comes to the boil. Reduce heat. Simmer for 6-8 minutes or until rice is heated through and two-thirds of the liquid has evaporated.
Step 2 Add parmesan and prawns. Stir until well combined. Cook for 1 minute or until prawns are heated through. Stir through basil leaves. Serve risotto with freshly ground black pepper and rocket leaves.
About this recipe
First published: January 2009