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Indulge in this luxurious Lemon Risotto with Mascarpone. Rich, creamy, and tangy - Its bright flavor makes a perfect vegetarian entrée or a delicious side dish. I just made risotto with asparagus and mascarpone but I love the addition of the lemon and saffron.
To get started with this particular recipe, we must prepare a few ingredients. You can cook risotto with mascarpone, lemon and king prawns using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Risotto with mascarpone, lemon and king prawns:
- Make ready 400 gr arborio or carnaroli rice
- Take 12 raw king prawn tails
- Prepare 1 lemon
- Take Chives
- Make ready 1 shallot
- Prepare 1 table spoon mascarpone cheese
- Take Oil
- Take Glass white wine
Tangy lemon mingles with mascarpone for a creamy risotto with parmesan for an extra bite. Tangy lemon mingles with the creaminess of the mascarpone cheese and a sprinkling of saffron - The colors are beautiful, the flavors are exciting and this dish comes together quickly and easily. A quick and easy Lemony Courgette & King Prawn Risotto recipe, from our authentic Italian cuisine collection. For a simple, sophisticated risotto, you'll combine creamy arborio rice with cheddar, a squeeze of lemon and garlic.
Steps to make Risotto with mascarpone, lemon and king prawns:
- Clean the prawn tails (e.g. remove the skin, head etc.) and leave the very end bit attached. Make an incision on the back of the prawn so it will open once it is cooked. Prepare a vegetable stock and if you have the prawns head and shells add it to the stock for extra flavour. Cut the shallots and fry with a little oil.
- Toast the rice and then add it to the onions. Add a glass of white wine and cook until the wine evaporates
- Add a ladle of stock and keep adding until risotto is cooked. 3 minutes before rice is ready put the zest of 1 lemon and stir. In a pan put a table spoon of olive oil and cook the prawn for about 3 min turning them on each side.
- When the rice is cooked add 1 tablespoon of mascarpone cheese and stir vigorously then set a side for one minute. Add the juice from one lemon to the prawns and cook for further 30 seconds.
- To plate up, put risotto at the bottom then 3 prawns on the top with tails facing up. Scoop the lemon and prawns juice from the pan and add to the top followed by a bit of lemon zest and a sprinkle of chives.
To serve, top with pan-fried courgette, garlic prawns and lemon zest. This risotto is very creamy and rich with just a hint of sharpness. The prosciutto adds a pleasant, delicate sweetness. It is important that the ham does not Leave it until the very last minute before placing the ham on top of the rice ( LISA BARBER ). Risotto with mascarpone, lemon and prosciutto.
Above is the way to cook dinner risotto with mascarpone, lemon and king prawns, very straightforward to make. Do the cooking levels appropriately, loosen up and use your heart then your cooking can be scrumptious. There are lots of recipes that you would be able to try from this web site, please find what you need. If you like this recipe please share it with your folks. Joyful cooking.
