Name: Prawn risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 4 cup chicken stock; 2 cup water; 90 gram butter; 1 onion, finely chopped; 1 clove garlic, crushed; 1 3/4 cup arborio rice; 1/2 cup dry white wine; 500 gram green prawns, peeled, deveined, tails intact; 1/2 cup grated parmesan; 2 tablespoon roughly chopped parsley; 2 tablespoon lemon juice

Prawn risotto

Serves 6

Prep

15M

Cook

30M

Total

45M

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Ingredients

4 cup chicken stock

2 cup water

90 gram butter

1 onion, finely chopped

1 clove garlic, crushed

1 3/4 cup arborio rice

1/2 cup dry white wine

500 gram green prawns, peeled, deveined, tails intact

1/2 cup grated parmesan

2 tablespoon roughly chopped parsley

2 tablespoon lemon juice

Method

1.Bring stock and water to boil in a medium saucepan, keep warm. Melt 30g butter in a large saucepan on high. Sauté onion and garlic, 3-4 minutes, until tender.

2.Add rice and cook, stirring, 1 minute. Stir in wine and cook, 1-2 minutes, until almost evaporated.

3.Stir stock and water into rice, 1 cup at a time, until all liquid has been absorbed and rice is tender (it will take about 20 minutes), adding prawns with last cupful.

4.Remove from heat and stir through remaining butter, parmesan, parsley and juice. Season to taste.

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Ingredients

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