Modern twists on time-honoured favourites.
Pumpkin and prawn risotto
What do you need
- [ ] 200 g Gran Gallo Arborio Risotto rice
- [ ] 80 g butter
- [ ] 1 chopped onion
- [ ] 1 l hot beef stock
- [ ] 1 tbs. grated Parmesan
- [ ] 300 g peeled diced pumpkin
- [ ] 20 large prawns
- [ ] salt and pepper
- [ ] oil
Proposed by: Paola and Edvige Gavazzi
How to prepare:
Pumpkin and prawn risotto: steam the chopped pumpkin until soft. Sauté half the chopped onion in a heavy bottomed saucepan in 40 g of butter until softened. Add the pumpkin and stir for a few minutes. Remove from heat and sieve.
Shell the prawns, preserving four in their shells. Fry the remaining chopped onion in the rest of the butter in a heavy bottomed saucepan until softened. Add the rice and fry well until transparent. Add a ladleful of the hot stock and simmer. Add the cream of pumpkin and peeled prawns. As the stock is absorbed add more stock when necessary.
Continue in this way for about 16 minutes. Remove the risotto from the heat and stir in the Parmesan and butter. Season to taste. Fry the remaining 4 prawns for two minutes.
Divide the rice between 4 dishes and garnish with a prawn and serve.