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