Marry Berry Risotto with Prawns, Watercress and Lemon is made with risotto rice, shallots, garlic, fresh watercress, Parmesan, sour cream, lemon juice, and shelled prawns. This recipe creates a creamy, zesty risotto that’s perfect for entertaining. It takes about 40 minutes to prepare and serves 6.
Marry Berry Risotto with Prawns, Watercress and Lemon Ingredients
- 2 tbsp sunflower oil
- 40g (1½oz) butter
- 4 large banana shallots, sliced
- 1 large garlic clove, finely grated
- 300g (10½oz) risotto rice
- 1 litre (1¾ pints) boiling vegetable or chicken stock
- 175g (6oz) fresh watercress, coarsely chopped
- 75g (3oz) Parmesan, coarsely grated
- 115g (4oz) sour cream
- Juice of 1 lemon
- 1 bunch of dill, finely chopped
- 350g (12oz) shelled raw prawns
How To Make Marry Berry Risotto with Prawns, Watercress and Lemon
- Start the Risotto Base: Heat oil and a knob of butter in a large pan. Fry shallots until soft, then add garlic for 10 seconds. Stir in the risotto rice.
- Add Stock Gradually: Ladle in the hot stock bit by bit, stirring continuously for about 20 minutes until absorbed.
- Add Greens and Cream: Stir in watercress, Parmesan, sour cream, lemon juice, and dill. Let it gently wilt and combine. Season to taste.
- Cook the Prawns: In a separate hot pan, melt the remaining butter. Season and fry the prawns quickly until they turn pink.
- Combine and Serve: Stir prawns into the risotto and serve hot.
Recipe Tips
- Use Hot Stock: Always add hot stock to avoid interrupting the cooking process.
- Stir Constantly: This gives risotto its signature creamy texture.
- Cook Prawns Separately: Keeps them tender and perfectly cooked.
- Add Watercress Late: It wilts quickly and retains its vibrant flavor.
- Serve Immediately: Risotto is best enjoyed fresh and warm.
What To Serve With Risotto
This risotto pairs well with a crisp white wine, garlic bread, or a light green salad with lemon vinaigrette. For a fancier spread, add roasted vegetables or a chilled gazpacho starter.
How To Store Risotto with Prawns
Refrigerate: Store leftovers in an airtight container for up to 1 day. Reheat gently with a splash of water or stock.
Freeze: Not suitable for freezing due to the seafood and creamy texture.
Risotto Nutrition Facts
- Calories: 470
- Total Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 44g
- Sugar: 4g
- Protein: 25g
- Sodium: 540mg
FAQs
Can I use cooked prawns?
Yes, just add them at the very end to warm through—avoid overcooking.
Can I replace sour cream?
Yes, crème fraîche or Greek yogurt are good substitutes.
Is this dish spicy?
No, it’s mild with a zesty, creamy profile. Add chilli flakes for a kick.
Can I make it vegetarian?
Yes, omit the prawns and use more greens or mushrooms for a hearty alternative.
Can I prep ahead?
You can chop ingredients in advance, but cook the risotto and prawns fresh.
Marry Berry Risotto with Prawns, Watercress and Lemon Recipe
Description
Creamy risotto bursting with lemon zest, peppery watercress, and juicy prawns—elegant and comforting in every bite.
Ingredients
Instructions
- Sauté shallots in oil and butter, add garlic briefly, then rice.
- Add stock gradually, stirring until absorbed—about 20 minutes.
- Stir in watercress, Parmesan, sour cream, lemon juice, and dill.
- In a hot pan, fry prawns in remaining butter until pink.
- Stir prawns into risotto and serve immediately.
Notes
- Use hot stock and constant stirring for creamy risotto.
- Cook prawns separately to keep them juicy.
- Add watercress just before finishing.
- Not suitable for freezing.