Prawn and spinach risotto
INGREDIENTS
1 tablespoon olive oil
6 medium green prawns
1 clove garlic, crushed
½ small onion, finely chopped
¼ cup white wine
½ cup Arborio rice
2 cups hot chicken stock
8 red grape tomatoes
½ cup shredded baby spinach leaves
¼ cup grated parmesan
extra shaved parmesan, to serve
METHOD
Remove head and shell from prawns, leaving tails intact. Run a sharp knife through back of prawn, without cutting all the way through; remove digestive tract and discard with head and shells. Place prawns onto a chopping board and gently hit opening of prawn with flat side of knife to butterfly.
Heat half of the oil in a medium frying pan. Cook prawns over a high heat for 2 minutes or until just cooked. Remove from pan, keep warm.
Heat remaining oil in same pan over a medium-low heat. Cook onion and garlic 2 minutes or until just starting to soften.
Add rice and stir to coat grains. Add wine, stirring until absorbed. Gradually stir in stock 2 tablespoons at a time, allowing stock to absorb with each addition and stirring frequently to prevent rice from sticking to bottom of pan; cook for about 15 minutes or until mixture is still moist and rice is just tender.
Stir in tomatoes, prawns, spinach, parmesan and a little extra stock if needed. (Risotto should not be served too dry or too wet so add a little more stock if needed). Serve topped with extra parmesan.
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