Prawn risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 litre chicken stock
- 400g raw shell-on king prawns
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- 700g arborio or other risotto rice
- 1 tbsp tomato purée
- 200ml white wine or vermouth
- 1 lemon, zested and juiced
- handful of flat-leaf parsley or chives, finely chopped
- extra-virgin olive oil, to serve
Method
- STEP 1
Bring the stock to a simmer in a pan over a high heat, and lower in the prawns. Cook for 2 mins until pink. Strain out the prawns, then remove the heads and shells and put back into the stock. Set aside the prawns for later. Keep the stock on a low simmer to infuse with the prawn shells and heads while you start the risotto.
- STEP 2
Heat the butter and oil in a shallow casserole or deep frying pan, and fry the onion for 8-10 mins or until soft but not golden. Stir in the garlic and chilli, fry for a minute, then add the rice. Fry for 6-7 mins or until the grains start to turn translucent. Stir in the purée and cook for 1 min.
- STEP 3
Pour in the wine and bubble until all the liquid has evaporated. Strain the stock, or add a few ladlefuls at a time through a sieve into the rice. Stir and simmer over a low heat until absorbed, before adding a few more ladlefuls, until the rice is tender and the risotto is creamy (about 12-15 mins). Stir in the lemon zest, a squeeze of juice, herbs and the cooked prawns. Fold in off the heat for 30 seconds to warm through the prawns just before serving. Drizzle with a little extra-virgin olive oil, if you like.
