Prawn Risotto
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Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 20 medium green prawns
- 1 clove garlic, crushed
- 20grams butter
- 1/2 cup frozen peas
- 1tablespoons dill, chopped
- 1 leek, white part only, chopped
- 4 cup chicken stock
- 1/3 cup olive oil
- 1 1/2 cup Arborio rice
- 1/2 cup dry white wine
Nutrition per serving
2430kJ / 580Cal
2430 Kilojoules or 580 Calories
28% of daily energy intake*
Protein
7.6grams
Fat
23.3grams
Carbs
72.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover our excellent prawn risotto recipe, filled with an array of herbs and spices. Perfect for dinner or as part of a special occasion. Enjoy it today!
Method
Step 1 of 7
Peel and devein prawns, leaving tails intact.
Step 2 of 7
Heat half the oil in a large pan and cook prawns over medium-high heat until they have changed colour. Remove from pan.
Step 3 of 7
Place stock into a second smaller pan and simmer gently over a low heat.
Step 4 of 7
Add remaining oil to first pan. Add leek and cook over low heat until soft. Add garlic and rice. Stir until rice is coated with oil and lightly toasted. Add wine and stir until absorbed.
Step 5 of 7
Add 1 cup of hot stock to rice mixture and stir until absorbed. Continue to add stock, 1/2 cup at a time and stir until absorbed before adding more.
Step 6 of 7
When adding the last of the stock, stir in butter, dill or parsley, peas and most of the prawns.
Step 7 of 7
Cover pan, remove from heat and let sit for 5 minutes before serving. Spoon into serving bowls and top with remaining prawns.
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