prawn risotto with chilli, spring onion and garlic

Prawn Risotto with Garlic, Chilli and Spring Onions

Prawn Risotto with Garlic, Chilli and Spring Onions

 

prawn risotto with chilli, spring onion and garlic

There’s a popular misconception that risottos are tricky to make, but that’s just not true. It isn’t a ‘quick dish’ but I find cooking risotto almost therapeutic as it’s such a leisurely process.

The trick is to add the stock gradually so the rice doesn’t turn into mush.

I hope you enjoy this dish as much as I do.

prawn risotto with chilli, spring onion and garlic

prawn risotto with chilli, spring onion and garlic

prawn risotto with chilli, spring onion and garlic

Ingredients

Serves 4

  • 3 tbsp good quality extra virgin olive oil
  • 2 cloves of garlic, sliced thinly
  • 300g risotto rice (we used arborio)
  • 1 small glass white wine (optional)
  • 1ยฝ litres fish stock, boiling
  • A bunch of spring onion, thinly sliced
  • 1 red chilli, deseeded, half sliced and half finely chopped
  • 400g tiger prawn prawns, de-shelled
  • Juice of 1 lemon
  • Salt & pepper to season

Method

Heat the olive oil in a large pan on a medium heat, add the garlic and cook until soft.

Add the risotto rice and fry for 2 minutes. Add the white wine, stirring it into the rice until all the liquid is absorbed.

Now start adding your stock very gradually, one ladle at a time. Stir until all the liquid is absorbed into the rice before adding your next ladle.

Stir regularly and slowly until all the stock is absorbed – it should take about 10 – 15 minutes.

About 5 minutes before the risotto is ready, add the spring onions and chilli, stir for a couple of minutes and then add your prawns. Cook until the prawns are pink and the rice is al dente!

Serve with a squeeze of lemon and season with salt and pepper.

 

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