Garlic prawn risotto
10
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
For perfect creamy risotto, keep the stock hot and allow the rice to absorb it well before each ladleful.
Ingredients
Salt reduced chicken stock
1000 ml, (4 cups)
Olive oil
2 tsp
Brown onion
1 large, finely chopped
Garlic
4 clove(s), crushed
Arborio rice
1⅓ cup(s), (265g)
Frozen green peas
1 cup(s), (120g)
Zucchini
1 large, coarsely grated
Grated parmesan cheese
⅓ cup(s), (25g)
Fresh basil
¼ cup(s), or parsley, plus extra leaves to serve
Raw peeled prawns
24 small, peeled, deveined, tails intact
Instructions
1
Place the stock and ½ cup (125ml) water in a medium saucepan. Bring to the boil. Reduce heat to low.
2
Heat 1 teaspoon of the oil in a large heavy-based saucepan over medium heat. Cook the onion and half the garlic, stirring, for 5 minutes or until softened.
3
Increase heat to medium-high. Add the rice and stir for 1 minute or until well coated. Add a ladleful (about ½ cup) of hot stock and cook, stirring constantly, until the stock is absorbed. Add the peas to the stock. Continue adding stock, 1 ladleful at a time (leaving the peas until last), stirring constantly, for 18 minutes or until the rice is tender and stock is absorbed. Add the peas.
4
Remove risotto from heat. Stir in the zucchini, parmesan and basil and season.
5
Heat remaining oil in a large non-stick frying pan over high heat. Cook the prawns, stirring occasionally, for 3 minutes. Add the remaining garlic. Cook, stirring, for 1 minute or until fragrant and prawns are cooked through. Season.
6
Top risotto with the prawns and extra basil.
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