Name: Coconut prawn risotto with kale pesto
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4
Ingredients: Coconut prawn risotto; 2 tablespoon olive oil, plus 1 tbsp extra; 1 bulb fennel, trimmed, diced; 1 onion, diced; 2 clove garlic, crushed; 1 1/2 cup arborio rice; 1/2 cup white wine; 1 litre fish stock, warm; 165 millilitre can coconut milk; 16 green prawns, peeled, deveined, tails on; lemon wedges, to serve; Kale pesto; 1/2 bunch curly kale, stems removed; 1/2 cup roasted cashews; 2 clove garlic; 1 lemon, juiced, grated zest; 1/2 cup grated parmesan; 1/2 cup olive oil

Ingredients

Coconut prawn risotto

2 tablespoon olive oil, plus 1 tbsp extra

1 bulb fennel, trimmed, diced

1 onion, diced

2 clove garlic, crushed

1 1/2 cup arborio rice

1/2 cup white wine

1 litre fish stock, warm

165 millilitre can coconut milk

16 green prawns, peeled, deveined, tails on

lemon wedges, to serve

Kale pesto

1/2 bunch curly kale, stems removed

1/2 cup roasted cashews

2 clove garlic

1 lemon, juiced, grated zest

1/2 cup grated parmesan

1/2 cup olive oil

Method

1.In a large deep frying pan, heat oil on medium. Saute fennel, onion and garlic 4- 5 minutes until translucent and tender.

2.Stir in rice, cook, stirring 2-3 minutes until well coated. Add wine, increase heat to high and cook 1-2 minutes until almost evaporated. Add stock, one ladle at a time, stirring frequently, 15-20 minutes until absorbed and rice is tender.

3.Meanwhile, make pesto: Pulse all ingredients in a food processor until smooth. Season. Set aside.

4.Stir coconut milk through risotto and season to taste. Set aside, covered, 2 minutes.

5.In a medium frying pan, heat extra oil pan on high. Cook prawns 1-2 minutes each side until cooked through. Serve risotto topped with prawns and dolloped with kale pesto. Accompany with lemon wedges.

If preferred, use basil leaves and walnuts or almonds in the pesto.
Note

Woman's Weekly Food

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Ingredients

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