Our Favourite Recipes
Prawn, Lemon & Basil Pesto Risotto
A classic risotto recipe that heroes sweetly plump king prawns. Follow the traditional risotto method until the rice is al dente and the sauce silky-smooth, then finish with lemon zest and our herby Classic Basil Pesto. Perfection.
Gluten Free
Buon Appetito
Ingredients
- 1 knob butter
- 2 tbsp. olive oil
- 1 small onion, finely chopped
- 300g Arborio rice
- 100ml white wine
- 120ml vegetable stock (gluten free)
- 150g frozen peas, defrosted
- 200g raw king prawns, shelled
- 1 lemon, grated zest
- 100g Sacla’ Classic Basil Pesto
- 1 tbsp. fresh parsley, chopped
- Salt & black pepper to taste
- 1 handful Parmesan, freshly grated
Method
- In a large saucepan, heat the butter and oil over a medium heat
- Add the onion and fry gently for 5 minutes until soft and lightly golden
- 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
- Add the rest of the stock, a couple of ladlefuls at a time, keeping back just one
- Stir between each addition until the liquid is almost completely absorbed, before adding the next - this part will take about 20 minutes
- Add the peas and prawns and the last ladleful of stock. Cook for 5 minutes until the prawns turn pink
- To check the rice is cooked taste a few grains. It should be soft. If it needs a bit longer, add hot water
- Stir in the lemon zest, Sacla’ Pesto, parsley, salt, pepper and most of the Parmesan. Mix together well
- Cover the pan and leave to rest for 1 minute then serve with rest of Parmesan and lots of black pepper
