Prawn and basil risotto

Name: Prawn and basil risotto
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 60.00 ml fresh chillies 573; 1.00 onion chopped; 2.00 garlic cloves, crushed; 650.00 g rice arborio; 2.00 Litres stock chicken; 200.00 ml wine white; 600.00 g shelled prawns frozen; 125.00 g butter; 50.00 g parmesan cheese grated; 50.00 ml shredded; fresh basil

8 servings

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By Food24 November 03 2009

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Ingredients (11)

60.00 ml	fresh chillies — 573
1.00	onion — chopped
2.00	garlic — cloves, crushed
650.00 g	rice — arborio
2.00 Litres	stock — chicken
200.00 ml	wine — white
600.00 g	shelled prawns — frozen
125.00 g	butter
50.00 g	parmesan cheese — grated
50.00 ml	shredded
	fresh basil

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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.