Garlic Prawn Risotto - cooking recipe

Ingredients

225 g peas
120 g zucchini, thickly sliced
2 tablespoons olive oil
1 onion, finely chopped
1/2 teaspoon saffron thread
250 g arborio rice
4 cloves garlic, crushed
225 g button mushrooms, sliced
1 lemon, juice and rind of
3 cups fish stock or 3 cups vegetable stock
300 g cooked prawns, peeled,tails intact
3 tablespoons chopped flat leaf parsley

Preparation

Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
Set aside.
Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured.
Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
Repeat twice by separately adding the remaining thirds of stock.
Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
Stir in parsley and season.