Garlic Prawn Risotto
Ingredients
- 1kg green prawn meat (already peeled)
- 125g butter (plus an extra knob at end of cooking)
- 2 tbs chopped garlic
- 1 cup arborio rice
- 1 cup dry white wine
- 4 cups boiling water
- 8 cubes of chicken stock powder
- Sea salt (pinch)
- Ground black pepper (pinch)
- 1 long, red chilli (de-seeded and chopped)
- ¼ cup flat leaf parsley (chopped)
- 1 medium sized lemon (zest only)
- 1 onion (chopped)
- ¾ cup frozen peas
- 20 cherry tomatoes (halved)
Instructions
- Add the prawns to a bowl and sprinkle with sea salt and ground black pepper. Cover with cling wrap and set aside.
- In a large, deep-based cooking pot, add the butter and melt over moderate heat.
- Remove from the heat, add the garlic and sauté for 1 minute.
- Return the pot to the heat, add the arborio rice and stir for 1 minute to soak up the butter.
- Add the wine then simmer and stir until just evaporated.
- Adding one cup of boiling water at a time (with two chicken stock cubes stirred into it), simmer and stir until the water has evaporated (approximately 1 cup every 8 minutes).
- Stir continuously for the 8 minutes.
- When the 4th cup of boiling water (with chicken stock cubes) has been added, stir for a few minutes then add the prawns.
- Cook for 3 minutes, adding extra sea salt and pepper.
- Stir in the peas, flat-leaf parsley, chilli and lemon zest.
- Just before it is cooked completely, add the cherry tomatoes.
- When ready, the mixture should be creamy with bubbling moisture on top.
- Just before serving, stir through a knob of butter.
