Recipe of the Week: Risotto Limone e Gamberetti

This risotto dish combines the classic flavours of refreshing lemon and seafood. Risotto Limone e Gamberetti is the perfect dish to get you in the mood for sunshine and sea views. Enjoy with a glass of crisp white wine and imagine you are eating al fresco in Italy. Happy days!


    • 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.

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