Risotto with Prawns, Lavender & Lemon

Name: Risotto with Prawns, Lavender & Lemon
Yield: Serves 4
Cuisine: Italian
Ingredients: 700 g (1 lb 9 oz) medium raw prawns (shrimp); 700 g (1 lb 9 oz) medium raw prawns (shrimp); 320 g (11¼ oz) risotto rice (arborio or carnaroli); 320 g (11¼ oz) risotto rice (arborio or carnaroli); 320 g (11¼ oz) risotto rice (arborio or carnaroli); 60 ml (2 fl oz/¼ cup) white wine; 1.25 litres (44 fl oz/5 cups) quick vegetable broth; 90 g (3¼ oz) butter; 80 g (2¾ oz) spring onions (scallions) with some green, chopped; 80 g (2¾ oz) spring onions (scallions) with some green, chopped; grated parmesan, to serve, if you like; about 12 fresh unsprayed lavender sprigs; 2 teaspoons finely grated lemon rind, yellow part only; 4 tablespoons brandy; 4 tablespoons pouring (whipping) cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

This is delicate, summery and delicious. You may like to add a shower of fresh herbs at the end. Have the butter and cream at room temperature.

Ingredients

700 g (1 lb 9 oz) medium raw prawns (shrimp)
1.

Europe
Italy
Starter
Pescatarian
Mediterranean

Method

Shell and devein the prawns, discarding the heads and reserving the shells. Make the vegetable broth, adding the prawn shells to the pot with the vegetables. Keep hot.

Heat 50 g (1¾ oz) of th