Garlic and chilli prawns with lemon risotto

Try this zesty risotto, with a hint of spice, for a light, warming supper.

Serves: 2

Preparation time: 15 minutes

Cooking time: 30 minutes


A splash of olive oil
1 finely chopped onion
1 finely chopped clove garlic
200g arborio rice
1 glass of white wine
600 ml hot chicken stock
300g of cooked garlic-and-chilli prawns
Zest and juice of 1 lemon
25g wild rocket


Heat the olive oil in a heavy-bottomed pan, add the onion and cook, until just softening. Add the garlic and cook for another minute. Add the rice and stir it to get it coated in the juices. Pour in the wine, stirring continually. Now the chicken stock a ladleful at a time, stirring continually. It will take about 25 minutes to stir in all the liquid. About 5 minutes before the end of cooking time, add the prawns to heat through. Season and stir in the zest and lemon juice. Top with wild rocket. Serve with an ice-cold Peroni.

For more food and beer pairing ideas, try our speedy massaman curry, beetroot, dill and feta pitas, and braaied snoek with chilli-and-garlic oil.

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