Name: Prawn and coconut risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 litre (4 cups) chicken stock; 2 tablespoon vegetable oil; 1 large brown onion, halved, finely chopped; 2 clove garlic, crushed; 1/4 teaspoon ground turmeric; 1 1/2 cup arborio rice; 400 millilitre can coconut milk; 1 cup frozen peas; 60 gram baby spinach leaves; 2 teaspoon finely grated lemon zest; 12 medium uncooked prawns, peeled, deveined, tails intact; shaved parmesan and lemon wedges, to serve

Prawn and coconut risotto

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

1 litre (4 cups) chicken stock

2 tablespoon vegetable oil

1 large brown onion, halved, finely chopped

2 clove garlic, crushed

1/4 teaspoon ground turmeric

1 1/2 cup arborio rice

400 millilitre can coconut milk

1 cup frozen peas

60 gram baby spinach leaves

2 teaspoon finely grated lemon zest

12 medium uncooked prawns, peeled, deveined, tails intact

shaved parmesan and lemon wedges, to serve

Method

1.Place stock in a medium saucepan over moderate heat. Bring to boil, then reduce heat to a gentle simmer.

2.Heat half the oil in a large heavy-based saucepan over moderate heat. Cook and stir onion and garlic, 2-3 minutes, or until onion softens. Stir in turmeric and rice until grains are well coated in oil and glossy. Reduce heat.

3.Slowly ladle 1/2 cup (125ml) of simmering stock into rice, stirring constantly with a wooden spoon until all liquid is absorbed. Continue to add stock 1 ladleful at a time, stirring constantly and allowing all liquid to absorb before adding more. This will take about 25 minutes.

4.Add half the coconut milk, cook and stir, 3 minutes. Add remaining coconut milk and peas. Stir gently, 3-4 minutes more, or until rice is tender but firm to the bite. Remove from heat. Stir in spinach and lemon zest. Season with salt.

5.Heat remaining oil in a large frying pan over moderate heat. Fry prawns for 3 minutes, turning halfway, until curled and changed in colour. Ladle risotto into shallow bowls. Top with prawns and parmesan. Serve with lemon wedges.

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