Prawn and chilli risotto

Prawn and chilli risotto recipe

TO DRINK: Boschendal Blanc de Noir is just dry enough to offset the spice.

Prawn and chilli risotto

Serves: 4
Cooking Time: 40 mins

Ingredients

  • 40ml butter
  • 20ml (4 tsp) olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 200g arborio rice
  • 1,2 litres good quality fish stock, hot
  • 500g prawns, cleaned and shelled
  • 2 green chillies, seeded and finely chopped
  • salt and freshly ground black pepper, to taste
  • 250ml (1 cup) fresh cream
  • fresh flat-leaf parsley, finely chopped, to garnish

Instructions

1

Heat the butter and olive oil in a large frying pan and sauté the onion and garlic for 2 minutes.

2

Add the rice and stir to combine with the onion and garlic mixture. Slowly add the fish stock one ladleful at a time, making sure that the liquid has been absorbed before adding the next ladleful of stock. Stir until all the stock has been used and the rice is al dente.

3

Stir through the prawns and chillies and cook until the prawns are heated through, about 10 minutes. Season.

4

Add the cream and heat through. Sprinkle with the parsley and serve hot.

 

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Recipe by Sharon Glass For more information on Sharon’s books and cooking classes, visit www.sharonsrecipes.co.za or www.atv.co.za, or call 011-483-3924....

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