Lemon and Prawn Risotto
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4 large servings
Lemon and Prawn Risotto
  • 400g Prawns (shelled - approx 175g de-shelled)
  • 100g Squid
  • 1 garlic clove, finely chopped
  • 2 tbs olive oil
  • ½ tsp paprika
  • Salt and pepper
  • 1 heaped tbs coconut oil
  • 1 medium white onion, finely chopped
  • 2 garlic cloves, finely sliced
  • 2½ cups of rice (375g)
  • 450g Large asparagus, chopped into 1 inch pieces.
  • 1.4 Litres of good quality fish stock (Around 7 cups - should be hot)
  • Zest of one lemon
  • Juice of ½ lemon
  • Handful of grated parmesan cheese
  1. De-shell the prawns and clean the squid, removing the pink skin.
  2. Slice the squid into small rings and place both the prawns and and squid in separate bowls. Season each bowl with ¼ tsp paprika, salt and pepper, ½ garlic clove and tbs olive oil (or coconut oil if you prefer)
  3. In a heavy-based pan, add the coconut oil, white onion and garlic and leave to sweat until softened.
  4. Add the risotto rice, lemon juice and zest and stir well for a few minutes.
  5. Then, ladle by ladle, add the fish stock. After each ladle is added, stir the stock in slowly, allowing the rice to almost completely absorb the liquid before adding in another ladle.
  6. Whilst the rice is cooking, place the chopped asparagus in a pan of boiling water for two minutes and then remove, putting it in an ice bowl or very cold water.
  7. After the last ladle of stock is almost absorbed, add in the prawns and stir.
  8. Cook for 2-3 minutes and then add the squid rings and asparagus.
  9. Stir well and leave for another minute or until the squid and prawns are cooked throughout.
  10. Sprinkle with parmesan, serve hot and enjoy!
Recipe by Wellness & Travel Blogger at https://carlyneave.com/lemony-prawn-and-asparagus-risotto/