Prawn, Lemon & Basil Pesto Risotto

Step 1

In a large saucepan, heat the butter and oil over a medium heat

Step 2

Add the onion and fry gently for 5 minutes until soft and lightly golden

Step 3

Tip in the rice and stir for a minute to coat in the butter and onion, then pour in white wine Let it bubble, then stir and add a few ladlefuls of hot stock, stirring all the time

Step 4

Add the rest of the stock, a couple of ladlefuls at a time, keeping back just one

Step 5

Stir between each addition until the liquid is almost completely absorbed, before adding the next - this part will take about 20 minutes

Step 6

Add the peas and prawns and the last ladleful of stock. Cook for 5 minutes until the prawns turn pink

Step 7

To check the rice is cooked taste a few grains. It should be soft. If it needs a bit longer, add hot water

Step 8

Stir in the lemon zest, Sacla’ Pesto, parsley, salt, pepper and most of the Parmesan. Mix together well

Step 9

Cover the pan and leave to rest for 1 minute then serve with rest of Parmesan and lots of black pepper