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News Item

Karina Drinkwater's Winning Prawn Risotto Recipe 

Background on dish: This dish reminds me of my late mum, as growing up we did not have a lot of food and so she would make risottos with the leftovers. Now that I have children of my own, I love making this dish because it’s super tasty and goes down well with all of my children!


  • 4 tablespoons olive oil
  • 2 shallots, peeled and finely chopped
  • 375g Arborio or Carnaroli rice
  • 300ml dry white wine
  • 1-litre hot vegetable stock
  • Grated zest and juice of 2 unwaxed lemons
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 60g mascarpone cheese
  • Salt and white pepper
  • 16 raw, peeled king prawns


  • Heat half the oil in a medium saucepan over a medium heat. Add the shallots and fry gently for 5 minutes, stirring occasionally, until softened but not browned. Add the rice and stir
  • Pour in the wine and simmer for about 1 minute until it has gone. Add 2 spoons of the stock, bring to a simmer and stir until it is gone.
  • Continue adding the stock until it is all gone and rice is cooked with a bite.
  • Remove the pan from the heat and add the lemon zest, three-quarters of the lemon juice, the parsley and mascarpone, stirring for about 30 seconds until creamy. Season with salt and pepper and keep warm while you cook the prawns.
  • Heat the left over oil in a large frying pan over a high heat. 
  • Season the prawns with salt and pepper and fry for 2 minutes each side. Pour over the remaining lemon juice.


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