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Prawn, leek & carrot risotto
Prawn, leek & carrot risotto
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Prep Time:
20 minutes
Cook Time:
26 minutes
Total Time:
46 minutes
Ingredients:
  • 1 leek, halved lengthways, washed, dried, thinly sliced
  • 1 small fresh red chilli, deseeded, finely chopped
  • 330g (1 1/2 cups) arborio rice
  • 2 carrots, peeled, cut into 1cm dice
  • 2 celery sticks, thinly sliced
  • 750ml (3 cups) fish stock
  • 16 (about 600g) green medium prawns, peeled, deveined
  • 2 garlic cloves, crushed
Instructions:
  • In a spacious microwave-safe bowl or rice cooker, combine 1 tablespoon of oil with the leek and chili. Microwave on High power, stirring every minute, for 2 minutes. Add rice and stir thoroughly to coat. Microwave uncovered on High for 1 minute.
  • Mix in the carrots, celery, and stock with the rice mixture until well combined. Cover with a lid or double layer of plastic wrap and microwave on High/800watts/100% for 5 minutes. Then microwave on Medium/500watts/50% for 12-14 minutes or until most of the liquid is absorbed. Let the risotto stand for 3-4 minutes before serving (it will keep cooking as it rests).
  • Season the prawns with salt and pepper, then place them in a microwave-safe dish with oil and garlic. Microwave on Medium/500 watts/50%, stirring every minute, for 2-3 minutes until cooked and pink. Add to the risotto, season with pepper, and serve with lemon wedges. Enjoy immediately!

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