SERVES 4

INGREDIENTS

Preparation

Risotto

• Add KNORR Concentrated Liquid Chicken Stock to boiling water.
• Heat some olive oil and sauté the shallot and garlic without browning. Add the rice and cook until translucent. Add the chicken stock, one ladle at a time, stirring regularly until all liquid is used and rice is al dente.
• Let the risotto rest for a minute, then stir in the KNORR Thai Lime Powder and cheese.

Prawns

• Fry prawns until crispy and almost cooked through.

Garnish and Sides

• Clean the sugar snaps and pod the broad beans. Blanch all the vegetables and season with salt and black pepper.

To Serve

• Divide the risotto over the plates and arrange the prawns and vegetables on top.

Scalable recipe here