Prawn Risotto

•2 tablespoons butter
•3 spring onions, chopped
•2 cloves of garlic, chopped
•1½ cup risotto (Arborio) rice
•1½ l chicken stock (can use vegetable of fish)
Could replace some of stock with white wine and/or lite coconut milk
•¼ cup sour cream (optional)
•Juice of ½ a lemon
•300g prawns can be cooked or raw (either meat or cutlet)
•¾ cup parmesan cheese, grated
•½ cup chopped parsley
•Salt and pepper

Melt butter over low heat and gently fry the onion and garlic until translucent. Add the rice and stir until coated with butter.

Increase heat to medium and add stock about a cup at a time, stirring until absorbed, adding more until rice is nearly cooked. (If using wine and/or coconut milk add with stock)

Reduce heat and add sour cream and lemon juice

Stir in prawns, parmesan, parsley and salt and pepper to taste

You need the rice to be al dente, which means firm-to-bite (not soft and overcooked), so keep tasting it until it is time to take it off the heat

There are so many possible variations. You could use crab instead of the prawns, or add basil, chives or tarragon for extra flavour.

Serves: 4
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