Brightening their food and the liqueur Limoncello, lemons are the emblem of the Amalfi Coast. Transport yourself straight to Sorrento with this classic prawn and lemon risotto. Grated courgette and lemon zest lift the flavours of the dish, topped off with lashings of Italian hard cheese.
Prep Time
40 min
Cuisine
Italian
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248g jumbo king prawns<span class="strong">†</span>
20g pea shoots
35g Italian hard cheese<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
527 kJ 124 kcal
2160 kJ 507 kcal
Fat of which saturates
2.3 g 1.2 g
9.3 g 5 g
Carbohydrate of which sugars
19.6 g 1.4 g
80.2 g 5.8 g
Fibre
1.1 g
4.4 g
Protein
8.4 g
34.5 g
Salt
1.07 g
4.41 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (celery, crustacean, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and finely chop the brown onion[s]
Grate the courgette[s]
2
Heat a wide-based pan (preferably non-stick) with a generous drizzle of olive oil and a knob of butter over a medium heat
Once the pan is hot and the butter has melted, add the chopped brown onion and grated courgette with a generous pinch of salt and cook for 6-7 min or until softened, stirring often
3
Meanwhile, dissolve the Knorr vegetable stock cube[s] in 700ml [1.4L]boiled water
Peel and finely chop (or grate) the garlic
Once the onions and courgette have softened, add the chopped garlic and cook for 2-3 min or until fragrant
4
Once fragrant, add the arborio rice and cook for 1 min to coat the grains in the oil
Tip: Add a drizzle more oil if your pan is looking a little dry
Add the stock, a ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is almost cooked with a slight bite
5
Once the rice is almost cooked, stir through the jumbo prawns and cook for 3-4 min or until cooked
Tip: Your prawns are cooked when they have turned opaque
6
Peel half of the Italian hard cheese with a vegetable peeler to create cheese shavings, then grate the remaining cheese
Zest the lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!) and set aside for garnish
Juice the lemons[s]
7
Once the jumbo prawns are cooked, add the lemon juice, grated Italian hard cheese and a knob of butter and stir to combine
Season generously with black pepper and add the lemon zest – this is your Amalfi risotto with jumbo prawns
Dress the pea shoots lightly in olive oil
8
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