Hi, I’m Joana. Today, I will show you a way to make risotto with mascarpone, lemon and king prawns recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Risotto with mascarpone, lemon and king prawns Recipe
Risotto with mascarpone, lemon and king prawns is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Risotto with mascarpone, lemon and king prawns is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have risotto with mascarpone, lemon and king prawns using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Risotto with mascarpone, lemon and king prawns:
- Get 400 gr arborio or carnaroli rice
- Take 12 raw king prawn tails
- Take 1 lemon
- Prepare Chives
- Get 1 shallot
- Get 1 table spoon mascarpone cheese
- Make ready Oil
- Prepare Glass
Steps to make Risotto with mascarpone, lemon and king prawns:
- Clean the prawn tails (e.g. remove the skin, head etc.) and leave the very end bit attached. Make an incision on the back of the prawn so it will open once it is cooked. Prepare a vegetable stock and if you have the prawns head and shells add it to the stock for extra flavour. Cut the shallots and fry with a little oil.
- Toast the rice and then add it to the onions. Add a glass of and cook until the evaporates
- Add a ladle of stock and keep adding until risotto is cooked. 3 minutes before rice is ready put the zest of 1 lemon and stir. In a pan put a table spoon of olive oil and cook the prawn for about 3 min turning them on each side.
- When the rice is cooked add 1 tablespoon of mascarpone cheese and stir vigorously then set a side for one minute. Add the juice from one lemon to the prawns and cook for further 30 seconds.
- To plate up, put risotto at the bottom then 3 prawns on the top with tails facing up. Scoop the lemon and prawns juice from the pan and add to the top followed by a bit of lemon zest and a sprinkle of chives.
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