Prawn Risotto

An amazing recipe, super easy and using only delicious ingredients. My family loves it, nevertheless one of our favourites foods. You can never go wrong with something truly Italian.

Serve 4

🍀Ingredients

350 gr arborio rice

250 gr king prawns, caught from sustainable sources if possible

1 onion, finely chopped

50 ml white wine

50-100 gr frozen or fresh peas

50 gr butter

100 gr grated parmesan

1,5 litre chicken stock

3 garlic cloves

3 tbsp olive oil

1 tsp pepper

1 tsp salt

To serve: grated parmesan, chilli flakes for a spicy kick, fresh parsley.

🍀Method:

1. Sauté the onion until golden, bring in the garlic and rice (washed). Cook until translucent and stir once in a while.

2. Add the wine and simmer until the alcohol is completely evaporated, around 1 minute.

3. Season with salt and pepper, bring in 1/3 of the stock and leave to reduce on low-medium heat with the lid on.

4. Don’t forget to stir so it won’t stick to the bottom of your pan. Gradually add the remaining stock until the rice is cooked.

5. In the meantime, run your knife down the back of 5 prawns, so they’ll butterfly as they cook, then finely chop the rest.

6. After the last 1/3 of stock bring in the prawns and peas. Cook for 3-5 minutes.

7. Close the heat and set aside.

8. Bring it to perfection by adding the butter and parmesan. Give it a last good stir and the result will be a delicious and creamy risotto. Enjoy!