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Lemon risotto with griddled prawns
- 1 garlic clove , finely chopped
- 2 spring onions , finely chopped
- olive oil
- 200g risotto rice
- chicken stock fresh, cubes or concentrate, made up to 1.2 litres, at a simmer
- 1 lemon , zested and juiced
- 3 tbsp soured cream
- 10 large, raw prawns , shelled
Directions:View on BBC Good Food
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