Mouthwatering Zesty Lemon Prawn Risotto

This zesty lemon prawn risotto has to be one of my new favourite meals! Last month, my husband came up with a great idea for dinner when we were going to be up at a cabin for a weekend. Cabin life is the easy life, so we definitely want something that doesn’t take a lot of prep and/or clean-up. Chambar, a local restaurant was offering packaged frozen risotto which is the perfect late Winter meal. We added some prawns and veggies, et voila!

Chambar is currently closed due to the recent halting of indoor dining here in Vancouver, but you can still snag their risotto on the Spud website for delivery and we would highly recommend snagging some risotto. This is a great way to support a local business, and cut down on meal prep time.

Don’t fret if you don’t live here because making risotto is easier than you think, and some local restaurants may be offering pre-made meals for takeout/delivery in your area.

Prawn Risotto – What you need

Risotto – 1 package from Chambar (2 servings per package)
1 Lemon
Pine nuts – palmful
Prawns – approx 250 grams for 2 people
Basil
Spinach – 2 handfuls
Peas – approximately 1/3 cup
Parmesan
Butter & Garlic

This is where some of you are really going to shake your head at how we prepare food. We don’t follow strict measurements, and you either love that or it drives you up the wall. But you’ll see that you can easily adapt this recipe to put in more of what you love and less of what you don’t. I want to make this again, but with scallops. You can betcha that’s come up this Spring/Summer!

This meal is made in one pan, and our go-to is our Staub Cast Iron Frying Pan – similar to Le Creuset. 10/10.

Directions

1. Toast pine nuts and remove them from the pan. Add butter and garlic.
2. Add the thawed risotto to the pan and cook for approximately 5 minutes, stirring constantly.
3. Add prawns to the risotto mixture and mix around for a few minutes.
4. Put your lemon zest, and a squeeze of lemon into the mixture, and stir together. Add your pine nuts, peas, basil & spinach and mix together.
5. Grate some parmesan cheese over the mixture and stir into the prawn risotto.
6. Separate into two bowls, and add a little extra parmesan on top, and even add another squeeze of lemon if you desire.

Dinner ready in less than half an hour?! That’s a winner in our books!

Looking for more meal inspiration? Check out our Pesto Broccoli pasta. Such an easy way to get more greens in!

Downloadable Recipe Card