Spring Vegetable And Prawn Risotto With Lemon And Dill Oil Recipe

Ingredients For Spring Vegetable And Prawn Risotto With Lemon And Dill Oil Recipe

• 2 teaspoon Finely grated lemon rind
• 2 teaspoon Fresh dill leaves, finely chopped
• 0.33000000000000007 cup Extra virgin olive oil
• 6 cup Massel vegetable liquid stock
• 1 Large brown onion, finely chopped
• 2 Garlic Cloves, Crushed
• 1.5 cup Sunrice arborio rice
• 1 bunch Asparagus, trimmed, cut into 3cm lengths
• 0.5 cup Frozen Baby Peas
• 50 gram Baby spinach
• 100 gram Medium green prawns, peeled, deveined, halved lengthways
• 0.25 cup Goat's cheese