Recipe of the Week: Risotto Limone e Gamberetti

Whole prawns in shells at a market in Italy


    • 170g of Arborio rice
    • 200g of raw whole prawns in shell
    • 100ml of white wine
    • 1 onion
    • The juice of 1 lemon
    • Vegetable stock
    • Extra virgin olive oil
    • 1 sprig of thyme
    • Salt and pepper to taste


    1. In a pan of simmering water, add the prawns and cook for 5 minutes.  Keep the stock for the rice.

    2. In a pan, sautee the onions in some olive oil.

    3. Add the Arborio rice to the pan with the onions and cook together for a few minutes.

    4. Add the lemon juice and the white wine to the rice and let it evaporate. Start adding the vegetable stock to the rice in small batches with a little bit of water from the prawns, stirring continuously. Continue to cook the risotto as normal, adding a little stock at a time.

    5. When the rice is ready, add the cooked prawns, some grated lemon peel and season with black pepper

    6. Let the flavours infuse for a few minutes before adding some fresh thyme and grated parmesan cheese.

    Flavours Blog

    Italian food, lifestyle and culture blog – by the Flavours Holidays team.