Ingredients (serves 4)
225g sugar snap peas
120g zucchini, thickly sliced
2 tbs olive oil
1 onion, finely chopped
1/2 tsp saffron threads
250g arborio rice
1 garlic clove, crushed
225g button mushrooms, sliced
Juice and grated rind of 1 lemon
3 cups (750ml) fish or vegetable stock
300g cooked prawns, peeled, tails intact
3 tbs chopped flat-leaf parsley
Method
Blanch sugar snap 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. (If you?re feeling naughty, add a spoon of butter).
Source
delicious. - October 2003 , Page 78
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