adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Banana prawn risotto recipe
Banana prawn risotto recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in Curtis Stone's savory banana prawn risotto for a crowd-pleasing meal.
Ingredients:
  • 187.50 ml shredded parmesan
  • 42.00 gm fresh lemon juice
  • 20.00 ml lemon zest
  • 500g raw banana prawns, peeled and deveined
  • 40.00 ml finely chopped fresh flat-leaf parsley
  • 1530.00 gm chicken stock
  • 500.00 ml of 1cm dice, peeled, butternut pumpkin
  • 250.00 ml finely chopped fresh fennel
  • 1/2 medium brown onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 400.00 gm Arborio Risotto Rice
  • 375.00 gm dry white wine
Instructions:
  • Heat the chicken stock in a small heavy-based saucepan over high heat until hot but not boiling, then cover to keep warm.
  • Heat a large, heavy-based non-stick pan over medium heat. Add oil and heat for 2 mins. Cook pumpkin until it begins to brown for about 5 mins. Add fennel, onion, and garlic, cook until vegetables soften, around 3 mins. Stir in rice until coated with oil and hot, about 1 min. Pour in wine, stir until most of it evaporates, approximately 1 min. Mix in lemon zest.
  • Stir in 1 cup of hot stock to the rice mixture and cook over a steady simmer for 2 minutes, stirring almost constantly until absorbed. Gradually add the remaining hot stock, 1 cup at a time, stirring until absorbed before adding more. Cook for about 18 minutes until the rice is creamy and al dente.
  • Add prawns and cook for approximately 4 minutes, stirring occasionally and adding more stock if necessary, until prawns are just cooked but still tender. Take the pan off the heat, then stir in parsley and 1/2 cup parmesan. Finish by stirring in lemon juice and seasoning with salt to taste.
  • Serve the risotto in four wide bowls and top with the rest of the parmesan and freshly ground black pepper before enjoying.

Similar Recipes