Risotto with prawn, lemon, spring onion and basil recipe

How to cook risotto with prawn, lemon, spring onion and basil 1. Heat up a splash of oil and gently fry the onion and garlic until translucent. Add the rice and continue frying for two minutes. Add the wine and continue stirring until the wine is absorbed.

Now start to add the stock, ladle by ladle, stirring until the stock is absorbed between each spoonful.

Give the risotto lots of tender loving care, by stirring regularly, and the creamy starch will come out of each grain. Continue like this for 10 to 15 minutes.

Add the spring onion to the risotto, continue cooking for five minutes and then add the prawns and crme frache.

Now this is the important point. You need the rice to be al dente, which means firm-to-bite (not soft and overcooked), so keep tasting it until it is time to take it off the heat (it will probably need another five minutes).

Add a squeeze of lemon and stir through the basil. Check the seasoning and then, for the final touch, grate some lemon zest over the top.

Tip: There are so many possible variations. Try crab or chicken instead of the prawns, or replace the basil with chives or tarragon.

Not quite the risotto you were after? Try these:

Gordon's broad bean and scallop risotto Fennel risotto with scallops Risotto alla Milanese Squash risotto Lemony pea risotto with salmon Browse all 4Food's healthy recipes Great recipes from the Channel 4 chefs:

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