INGREDIENTS:
- 1 litre (4 cups) chicken stock
- 1 cup (250ml) water
- 90 grams (3oz) butter
- 1 medium onion (150g), chopped finely
- 1 baby fennel bulb (130g), chopped finely, fronds reserved
- 1/2 cup (125ml) dry white wine
- 1 1/2 cups (300g) arborio rice
- 1/2 cup (60ml) frozen peas
- 1 tablespoon finely grated lemon rind
- 500 grams (1lb) shelled and deveined uncooked medium prawns (shrimp), tails intact (see tip)
- 1 clove garlic, crushed
INSTRUCTIONS:
Bring stock and the water to the boil in a medium saucepan. Reduce heat to low; simmer, covered.
Meanwhile, heat 60g (2oz) of the butter in a large saucepan over medium heat; cook onion and fennel, stirring, for 5 minutes or until tender. Add wine; simmer for 3 minutes or until reduced by half. Add rice; stir to coat in mixture.
Add 1 cup of the hot stock; cook, stirring gently, over medium heat until liquid is absorbed. Continue adding stock in 1-cup batches, stirring, until stock is absorbed after each addition. Total cooking time should be 25 minutes or until rice is tender. Stir in peas and rind; season to taste.
Meanwhile, heat remaining butter in a large frying pan over medium-high heat; cook prawns with garlic for 2 minutes or until prawns change colour.
Serve risotto topped with prawns and reserved fennel fronds. Accompany with lemon wedges and scatter with baby sorrel leaves, if you like.
(Source: https://www.womensweeklyfood.com.au/recipes/prawn-and-pea-risotto-8122)
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