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    • Prawn Risotto

    Mark Sharron
    Easy
    30 minutes
    1-2
    Amount Per Serving: Calories 270; Fat 8g; Carbs 2g; Protein 24g
    Prawn Risotto is a classic Italian dish that combines the nutty flavour of Arborio rice with succulent prawns and a rich, creamy sauce. It's a simple yet satisfying meal that can be enjoyed any night of the week. Plus, it's easy to make and requires minimal ingredients. This delicious dish is sure to become a family favourite.         
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    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 cup Arborio rice
    • 3 cups chicken stock
    • 1/2 cup white wine
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 pound cooked, peeled and deveined prawns
    • 2 tablespoons butter
    • 1/4 cup chopped fresh parsley

    Method

    • To begin, heat the olive oil in a large skillet over medium-high heat.

    • Add the onion and garlic and sauté until the onion is translucent and fragrant, about 5 minutes.

    • Add the Arborio rice and stir to combine.

    • Pour in the chicken stock and white wine, and season with salt and pepper.

    • Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed. 

    • Next, stir in the Parmesan cheese and butter, then add the prawns and parsley. Cook for an additional 3-5 minutes, until the prawns are fully cooked. 

    • Serve the Prawn Risotto hot with a sprinkle of freshly grated Parmesan cheese, if desired. 

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