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Langoustine & lemon risotto picture

Langoustine & lemon risotto

Travelsphere presents: A Taste of Italy with Marcus Bean & Penny Smith 

Penny Smith joins host Marcus Bean to talk about her combined love of travel and food. Television and radio presente, newsreader, journalist and global traveller, Penny began her career as a reporter. She presented ITV's breakfast show for 17 years and currently presents the Weekend Breakfast Show on Talk Radio. Her love of cultures and destinations around the world makes her the perfect Travel Ambassador for tour operator Travelsphere.

Serves 4
Cooks in
Difficulty Easy
Penny Smith Main


700ml shellfish stock 

100g unsalted butter

1 tbsp olive oil 

1 medium onion, finely chopped

2 garlic cloves, finely chopped

200g Arborio rice

200ml Italian white wine

15-20 langoustine tails 

75ml double cream 

finely grated zest and juice of 1 lemon 

25g Parmesan, finely grated 

small handful basil, chopped

small handful dill, chopped

small handful chives, chopped


1. Pour the shellfish stock into a pan and bring to a simmer.

2. Melt half of the butter and the olive oil in a pan over a medium heat. Add the onion and garlic and cook for 3-5 mins until soft, but not coloured. Add the rice and stir until every grain is coated in butter.

3. Add the win to the pan and bring to the boil. Reduce the heat to a simmer and cook, stirring until the wine has been absorbed.

4. Add a small ladle of stock and cook, stirring, until the stock has been absorbed. Continue adding the stock one ladleful at a time, allowing the stock to absorb before adding the next ladle. When cooked, the rice should have a little bite to the outside and be slightly soft in the centre.

5. Season the langoustine tails with salt and pepper and add to the risotto. Stir in the remaining butter, cream, lemon zest and lemon juice and cook for 1-2 mins, until the butter has melted and the langoustine tails are cooked. 

6. Remove from the heat and season with salt and pepper. Stir in the Parmesan, chopped basil, dill and chives and serve immediately.

Recipe cta

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