Spring onion, garlic & prawn risotto

Serves 4. Preparation 10 minutes. Cooking 35 minutes.


  • Olive oil (1 tbsp)
  • 2 bunches of spring onions
  • 4 garlic cloves, peeled
  • Arborio rice (310g/1 oz)
  • Chicken stock (560ml/20floz)
  • Fish stock (560ml/20floz)
  • 20 large prawns
  • Juice of half a lemon
  • Parmesan cheese (1 tbsp)
  • Black pepper
  • Chopped chives (1 tbsp)


  1. Heat the oil in a large frying pan.
  2. Chop the spring onions and slice the garlic cloves. Add to the frying pan and cook gently, but do not brown.
  3. Add the rice and sweat until it changes colour.
  4. Meanwhile, boil the stocks together in a separate pan.
  5. Add about one fifth of the stock to the frying pan and bring to the boil. Leave to simmer until the liquid disappears. Stir regularly.
  6. Repeat step 5, each time adding about one fifth of the stock.
  7. Meanwhile, grill the prawns lightly and then chop.
  8. When the last of the stock has been absorbed into the rice, add the chopped prawns with a squeeze of lemon juice, the parmesan cheese and freshly ground black pepper. Stir well.
  9. Serve in a hot dish and sprinkle with chopped chives.


A Brian Turner recipe - suitable for:

  • people with loss of taste or smell
  • people with problems chewing
  • people with a dry or sore mouth.

Nutritional information

Energy 362.9kcal; Protein 13.8g; Total fat 5.5g (of which saturates 2g); Carbohydrate 64g; Fibre 1.4g.