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Seafood risotto with Paul Newman's Own Roasted Garlic and Onion sauce


Giant Steps Sydney is a school integrating therapy and educational approaches for children with autism. The $100,000 donation will be used to purchase a new bus to allow the children to attend much needed community access programmes. It will also be used for visits to mainstream schools and overnight camping trips on weekends.
INGREDIENTS

2 ½ cups chicken stock
60g butter
1 tablespoon oil
1 cup (200g) arborio rice
1 cup Paul Newman's Own Roasted Onion & Garlic Pasta Sauce
60g freshly grated parmesan, plus extra, for serving
6 basil leaves, shredded

Optional — stud with cooked seafood or vegetables
1 tablespoon olive oil (extra)
400g green prawns, peeled, tails left on
METHOD

Prep time: 15 minutes
Cooking time: 30 minutes

1. Bring the stock to a simmer in medium pan on low heat.

2. In another heavy-based pan on medium heat, melt half the butter with the oil. Add rice and cook, stirring, for 30 seconds to coat grains thoroughly.

3. Reduce heat to low, add a ladleful of stock and stir constantly to keep the rice from sticking to the pan. Continue this process, adding a ladleful of stock at a time and stirring until the pan is dry again. When there is just a ladleful of stock left and rice is tender but still firm to the bite, stir in the Paul Newman's Own Roasted Onion & Garlic pasta sauce with the last of the stock. Cook, stirring, for a few more minutes.

4. Add the remaining butter, cheese and basil, stir, and taste for salt and pepper.

5. In a medium-hot frying pan, heat the extra olive oil, and cook the prawns for a
couple of minutes each side until cooked. Ladle risotto into bowls, place prawns on top and serve with extra parmesan if desired.

Serves 3-4

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