TIGER PRAWNS WITH BLACK RICE & HARISSA PESTO

Recipe by George Allen

20'

Easy

Rice Mix:

350g RISO GALLO RUSTICO BLACK WHOLEGRAIN RICE
2 Tbsp Vegetable Oil
60g Diced White Onion
1 clove Minced Garlic
20g Unsalted Butter
200ml Vegetable Stock
30g Sliced Spring Onions
50g Sliced Radishes
50g Peas
Lemon Juice of ½ lemon
Tiger Prawns – 9 in number, head and tail left on with the main shell removed and de-veined
Pea Shoots – to garnish

Harissa Pesto:

Blend Harissa Pesto ingredients together to form a paste. Set to one side.

In a large saucepan, sweat white onion and garlic in the vegetable oil for a few minutes, add butter until melted.

Break up black rice packet, add to pan.

Add veg stock and mix well, leave to simmer until the rice has absorbed almost all the liquid, it should take on a risotto consistency.

Add spring onions, radishes, and peas. Remove from the heat and add in lemon juice.

Place tiger prawns on a grill tray, dress with a little olive oil, salt and pepper. Place under the grill for 6-8 minutes, or until cooked

Divide rice mix between 3 bowls, place Tiger Prawns on top, drizzle over Harissa Pesto and garnish with Pea Shoots.

Rice & Risotto