Prawn and rosé risotto

Fairlady
2 servings Prep: 15 mins, Cooking: 35 mins
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Serve with lemon wedges and fresh parsley.

By Food24 May 04 2015
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Ingredients (12)

1 Tbs fresh chillies — 573
1 Tbs butter
2 garlic — cloves, finely chopped
1/2 red onion — finely chopped
1 cup rice — arborio
2 cup sparkling wine — rosé
2 cup stock — fish or vegetable
2 Tbs butter
1/4 cup parmesan cheese — finely grated
200 g prawns — cooked
TO SERVE:
fresh parsley
lemon — cut into wedges
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Method:

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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