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Prawn risotto
Prawn risotto
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious recipe created by a member, not tested by Taste.com.au team.
Ingredients:
  • 1 1/4 litres (5 cups) chicken style liquid stock
  • 54.60 gm olive oil
  • 1 small brown onion, finely diced
  • 2.40 gm sea salt
  • 44.40 gm tomato paste
  • 320g (1 1/2 cups) arborio rice
  • 250.00 gm white wine
  • Freshly ground black pepper
  • 20 green prawns, shelled with tails intact and deveined
  • 2 small red chillies, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
Instructions:
  • In a large saucepan, bring the stock to a boil, then lower the heat to simmer.
  • Heat a large heavy-based saucepan over medium heat. Add 1 tablespoon of olive oil, onion, salt, and half of the butter. Sauté until the onion is translucent. Stir in the tomato paste and cook for a couple of minutes, stirring constantly.
  • Stir in rice until well coated, cook for 1-2 minutes. Pour in wine, stir until absorbed. Gradually add stock, one cup at a time, stirring until absorbed before each addition. Cook for 20 minutes until rice is al dente and creamy.
  • Take the saucepan off the heat and stir in the rest of the butter and pepper to your liking. Cover the saucepan and let it sit for 3 minutes to enhance the flavors.
  • Heat 2 tablespoons of olive oil in a hot frying pan. Season prawns with salt and pepper, cook until opaque (about 2 minutes), then add chilli and garlic for 1 minute. Remove from heat and set aside.
  • Gently mix the risotto and portion it into four bowls. Combine the prawns with the parsley and place them over the risotto. Serve with lemon wedges.

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