Prawn risotto

Prawn risotto

Hi there lovely people!

It’s been a while I did something here, I could say tons of reasons why I wasn’t here, but not now we have no time for excuses. 😀 Let’s just say that we’ve had a lot to do and now I try to catch up with you guys. I hope everyone is safe and well in these strange and uncertain times!

The recipe I brought you today is a prawn risotto, which is my family’s favourite since I made it for the first time. It’s really easy, all you need is prawns, arborio rice, garlic, good quality of veggie stock, butter and about half an hour to cook it. Ohh and black pepper, I love black pepper! I could put black pepper on any food.

I never really liked risotto, I’ve thought is mushy and weird, but recently I’ve started to extend my thoughts and trying to be more open for new things, and be more friendly with my purse of coarse. 🙂

I don’t know where you guys are living, but here in the UK was almost impossible to get rice for a while in the last couple of months. So, I was lucky to get some Arborio rice before the lockdown. The prawns were sitting in my freezer for a while, they were waiting patiently for their moment to come. 🙂

I know most of my recipes have step by step photos however, I forget to take photos during cooking… So this one has only one picture and that’s not the best one either. I am sorry guys! 🙁

Here is the recipe for 3-4 people:

Prawns ( can be fresh or frozen, cooked or raw it’s your choice) I used frozen cooked mini prawns

2-3 cloves of garlic

1 smaller onion, finally chopped

salt, pepper to taste

50 g butter for saute and about 50 g butter for finish

500 g Arborio or risotto rice

1,5 l hot vegetable stock ( I used Kallo)

That’s it really, I think it’s affordable every once in a while.

Method:

First of all you need to make the veggie stock and leave that close to you.

Get a bigger saucepan, as the rice will expand during the cooking.

Put the saucepan on medium heat, and add the butter in it, wait until the butter gets melted and add your garlic and onion and saute them for a few minutes. Then you add your rice, stir it and saute them for about 2 more minutes, or until the rice got white.

Now you can add your frozen cooked prawns, give them a good stir and add from your stock for your rice. Be careful, at one time you only add small portions of stock and stir it continuously until the rice absorbs the stock. and so on and on until the rice is cooked but not overcooked. Taste for salt and pepper.

When your rice is done then add that 50 g of butter in it and stir that vigorously until the butter’s melted and you have a beautiful and creamy risotto in your pan.

You can also add some grated Parmesan cheese, but it’s not necessary. Although the taste is amazing with it.

Tip:

If you are using fresh prawn, then you want to saute them on your garlic butter and set them aside when they are all pink and cooked, and add to the risotto in the end. The flavour is amazing. We have tried this way too.

One more tip 🙂 I got an Instant Pot as a gift for Christmas and I love it. I tried this recipe in it and it works! Yay! You do everything as you would do normally, saute etc, only you don’t need to stir the risotto, just put the lid on and wait for the magic. Set up the pressure cook function for 8 minutes and it’s all done. Don’t forget your butter in the end. 🙂

Enjoy 🙂

7 thoughts on “Prawn risotto”

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