Prawn Risotto
Time: 40 min Yields: serves Cost: $6.24 per serve Difficulty: 3/10
None of the timing is specified, and the mix of different stocks is because that’s what I had in the fridge. Nonetheless a very easy way to have a risotto.
Ingredients
- Prawns (frozen, cooked) 500 grams
- Brown onions 1 whole
- Garlic 3 cloves
- Arborio 2 cups
- White wine 0.25 cups
- Vegetable stock 3 cups
- Chicken stock 1 cup
- Parsley a handful
Steps
- Thaw prawns in colander under running water.
- Dice onion reasonably finely, slice garlic thinly.
- Saute onions in pan for a few minutes.
- Add garlic and fry for a few more minutes.
- Add arborio, fry until rice is sticking.
- Add white wine, fry it off.
- Add stocks bit by bit.
- Roughly chop parsley
- Cook until stock is absorbed, then stir in the prawns and parsley.
