Prawn and rosé risotto

Recipe from: 15 February 2016
recipe, parwns, seafood, rose,risotto

Ingredients 13
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    butter
  • 2
    garlic cloves, finely chopped
  • 1/2
    red onion, finely chopped
  • 1
    cup
    arborio rice
  • 2
    cup
    rosé Cap Classique (we used Graham Beck Brut Rosé)
  • 2
    cup
    fish or vegetable stock (we used Ina Paarman fish stock)
  • 2
    Tbs
    butter
  • 1/4
    cup
    Parmesan, finely grated
  • 200
    g
    cooked prawns
  • TO SERVE:
  • parsley sprigs
  • lemon wedges
 

Method

00:15
 
Heat olive oil and butter in a large heavy-based pot. Add garlic and red onion and sauté until golden.  Add arborio rice and cook for 2 minutes or until a light golden colour.

Place the rosé Cap Classique and stock in a second pot and heat through.

Add a ladleful of the Cap Classique and stock mixture to the rice; stir well and allow to absorb completely before adding the next ladleful. Repeat until all the liquid mixture is incorporated, this should take about 20 minutes.

Stir through butter, Parmesan and prawns. Cover and allow to stand for 5 minutes before serving.

Serve with lemon wedges and fresh parsley.

Words and image: Fairlady

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Read more on: risotto  |  recipe  |  seafood
 

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