This is a light risotto combining the sweet flavour of the peas and prawns.
For the risotto
1 tbsp olive oil
1 knob of butter
1 onion, chopped finely
2 cloves of garlic, chopped finely
2-3 tbsp white wine
1 ltr stock (meat or fish)
3-4 tbsp chopped parsley
300g arborio rice (risotto rice)
1 cup frozen peas
2-3 tbsp grated Parmesan
12-15 pealed and de-veined prawns (marinated in 1 tbsp garlic powder, 1 tsp chilli flakes, salt & pepper)
Salt & Pepper for seasoning
2-3 tbsp grated Parmesan
12-15 pealed and de-veined prawns (marinated in 1 tbsp garlic powder, 1 tsp chilli flakes, salt & pepper)
Salt & Pepper for seasoning
For the grilled prawns
6 prawns, peeled with tails left on, de-veined and slit in the middle
1 tbsp garlic powder
1 tbsp melted butter
1 tbsp chopped coriander
1 tsp dried chilli flakes
Salt & Pepper for seasoning
Method:
1. Heat the oil & butter in a heavy based saucepan, add the marinated prawns and fry for few minutes. Once they turn pink& firm take off the heat, keep aside.
2. In the same pan, fry the garlic for a bit and then add onions. Fry for 2 mins until soft, be careful not to burn.
3. Add the rice and mix well. Cook until well coated. Stir in the wine. Cook until the alcohol is absorbed.
4. Add in a ladle full of stock, simmer, stir occasionally to avoid the rice sticking at the bottom of the pan. Cook until the liquid is absorbed. Then add another ladle full of stock. Continue until all the stock is finished and the rice is plump and tender. You can cook on low flame.
5. Taste for seasoning. Add the prawns & peas. Cook for few more minutes until peas are done.
6. Add chopped parsley and grated Parmesan.
7. To prepare the grilled prawns, marinate the prawns and put on a skewer. Leave aside for 30 mins
8. Place in a heated grill and baste occasionally with the leftover marinade. Grill until well cooked.
9. Serve the risotto and place the grilled prawns on top. You can garnish with Parmesan shavings and crushed pepper.
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