Monday, 15 October 2012

Prawn Risotto

One of my favourite dishes is risotto. I can eat it with almost anything. I often make it simply with green prawns and everyone in my family loves it.

First throw some chopped shallots and garlic and coriander root into a pot. 

 Add olive oil and gently fry for a few minutes.

 Add two cups of risotto and stir until oil has covered risotto.

 Now stir in small amounts of chicken stock allowing the risotto to soak up the stock before adding a little more. This could take 15 to 20 minutes so you need to make sure you are free of all distractions as you need to stir constantly to avoid the risotto sticking.

 Splash in about a 1/4 of a cup of white wine in the early stages of absorption and allow it to be absorbed before continuing with the chicken stock. 

You should use about a litre of stock but if you find that the risotto is not cooked fully after using all the stock, then just use water for the last few minutes of absorption.

 When the risotto is 3/4 cooked, throw in some chopped asparagus and red capsicum and stir through.

Finally add about 500 grams of peeled green prawns and some chopped coriander, stir through and turn off the heat and cover. for about 5- 10 minutes.

 I find that the heat cooks the prawns perfectly and because its done at the last minute they're not rubbery from overcooking.

The risotto is cooked if it feels spongey, not hard in the centr in the centre.

 A squeeze of lemon and a sprinkle  of coriander leaves and its done!

Simple,  delicious and very satisfying.

Giulia x

1 comment:

  1. Since a wonderful new fishmonger opened near us, my husband and I have again been enjoying fish and seafood as often as we did when we lived in Sydney.
    Thanks for this yummy recipe which I can't wait to try.
    P xx


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