Prawn Risotto
Enjoy this recipe from our Tastes of Northbridge event
Ingredients
Risotto tips
- 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
- 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.
- 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.
- 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.
Risotto tips
- To make this risotto dairy-free, substitute the butter for 2 extra tbsp of olive oil.
- Prawn shells add extra flavour to the chicken stock. Fish stock can be quite overpowering in risotto but this simple infusion adds another dimension and depth of flavour.
- Swap prawns for calamari, seared scallops or mixed seafood – just adjust the timing accordingly.