Serves
4
Prep Time
10 minutes
Cooking Time
35 minutes
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1½ cups arborio rice
- 400g jar Leggo's Passata with Garlic- Gourmet Tomato Puree
- 1 litre vegetable stock
- ¼ cup grated parmesan cheese, plus extra, for garnish
- Finely grated zest and juice of 1 lemon, plus extra lemon wedges, for garnish
- 60g spinach leaves
- 250g raw prawns, peeled, tail on
Method
STEP 1Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion, and cook for 2-3 minutes until softened. Add rice and cook for 1-2 minutes, stirring continuously.
STEP 2
Stir in ½ jar Leggo’s Gourmet Passata and stock. Cook uncovered for 25-30 minutes, stirring regularly, to prevent rice sticking.
STEP 3
Remove from heat and stir through parmesan, lemon zest and half the lemon juice. Add spinach and stir through to wilt. Set aside.
STEP 4
Meanwhile, heat remaining oil in a non stick frypan over high heat. Add prawns and cook for 2 minutes on each side or until golden and cooked through. Stir through remaining lemon juice.
STEP 5
Serve risotto topped with prawns, extra parmesan and lemon wedges.
Tips
Rice can absorb different amounts of liquid depending on the type of rice used. Don't be afraid to add a little more stock or water if the risotto needs it.