- 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
In a pan of simmering water, add the prawns and cook for 5 minutes. Keep the stock for the rice.
In a pan, sautee the onions in some olive oil.
Add the Arborio rice to the pan with the onions and cook together for a few minutes.
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.
When the rice is ready, add the cooked prawns, some grated lemon peel and season with black pepper
Let the flavours infuse for a few minutes before adding some fresh thyme and grated parmesan cheese.