Name: Prawn and fennel risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 16 (750g) large green prawns; 4 cup water; 1 1/2 cup fish stock; 2 tablespoon olive oil; 2 baby fennel bulbs, thinly sliced fronds reserved; 1 long red chilli, finely chopped; 2 clove garlic, finely chopped; 2 cup arborio rice; 1/2 cup white wine; 1 lemon, finely grated zest and juice; 1/3 cup parsley, chopped; 1/3 cup parmesan, grated

Ingredients

16 (750g) large green prawns

4 cup water

1 1/2 cup fish stock

2 tablespoon olive oil

2 baby fennel bulbs, thinly sliced fronds reserved

1 long red chilli, finely chopped

2 clove garlic, finely chopped

2 cup arborio rice

1/2 cup white wine

1 lemon, finely grated zest and juice

1/3 cup parsley, chopped

1/3 cup parmesan, grated

Method

1.Peel and devein prawns, leaving tails on. Reserve heads and shells.

2.In a medium saucepan, combine water, stock and reserved prawn heads and shells. Bring to boil on high. Reduce heat to low and simmer 15 minutes, Covered. Strain, discard shells, return stock to saucepan and keep hot.

3.Meanwhile, heat oil in large saucepan on high. Sauté fennel 3-4 minutes, until lightly golden and tender. Add chilli and garlic. Cook, stirring, about 1 minute or until fragrant. Mix in rice and cook 1 minute.

4.Stir in wine; simmer 2 minutes, until liquid is absorbed. Add 1 cup stock and stir over low heat until liquid is almost absorbed. Keep adding stock, 1 cup at a time, until liquid is absorbed. This will take around 20-25 minutes in total. Add prawns with the last cup of stock.

5.Take risotto off heat. Stir in lemon, parsley and parmesan. Season to taste. Top with fennel fronds.

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Ingredients

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