Prawn and basil risotto

Recipe from: 9/16/1998 12:00:00 AM
Ingredients 11
Servings 8
Time

Ingredients

  • 60
    ml
    olive oil
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 650
    g
    arborio rice
  • 2
    Litres
    chicken stock (use more if needed)
  • 200
    ml
    white wine
  • 600
    g
    frozen shelled prawns
  • 125
    g
    butter
  • 50
    g
    Parmesan cheese, freshly grated
  • 50
    ml
    shredded
  • fresh basil
 

Method

 
Heat oil in large saucepan and sauté onion and garlic until transparent. Add rice and cook for 2 minutes, stirring continuously. Add stock and wine a little at a time, as needed when rice has absorbed liquid (and depending on how moist you like it). Add prawns after 15 minutes and stir until rice is cooked to your taste. Add butter and Parmesan cheese, spoon into heated soup plates and garnish with basil. Serve with a salad of mixed leaves tossed with blanched sugar snap peas.
 

Read more on: starch
 

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