PRAWN RISOTTO

PRAWN RISOTTO

Recipe Created By:

Serves

4

ready in

20 minutes

difficulty

Easy

What you will need

  • 340 g Riso Gallo Risotto rice
  • 40 g butter
  • 1 finely chopped medium onion
  • 2 glass of dry white wine
  • 1.2 l hot vegetable or chicken stock
  • 100 g grated Parmesan
  • 250 g of cleaned shelled prawns

How to prepare:

Prawn risotto: sauté one finely chopped medium onion in 40 g of butter until softened. Add 340 g of Risotto rice and coat until translucent. Add one glass of dry white wine, and cook until evaporated. Add 1 l hot chicken or vegetable stock and simmer, stirring occasionally.

 

 

After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desired bite in the centre. For less ‘al dente’ consistency add a ladleful of the hot stock and simmer until absorbed, continue in this way until the rice has reached the desired consistency.

 

 

2 minutes before the rice is cooked add the prawns and the remaining glass of white wine. Stir through grated Parmesan cheese and serve your prawn risotto.

Shopping Cart