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As you know I love a meal that can be cooked using just one pan. Risotto ticks that box and although a little amount of effort is required to stir the risotto while the rice absorbs the stock, its a straight forward process that will deliver excellent results. I have used the beautiful leeks from @blas_y_tir which gave the risotto a wonderful sweetness and ensured it was full of flavour. I know Risotto purists would probably say no cheese with seafood but I love the combination of cheese and leeks, so the Parmesan was a must for me.
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Serves 4
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INGREDIENTS
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1.5 litres fish or chicken stock - hot
200g raw prawns
3 large leeks - finely chopped
190g peas
1 onion - finely chopped
3 cloves garlic - crushed
300g risotto rice
125ml white wine
50g grated parmesan
2 teaspoons butter
1 tablespoon olive oil
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Optional dill to serve
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METHOD
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Start by sautéing the onion in olive oil until soft. Add the butter and the leeks and garlic until they start to wilt. Now add the rice and stir coating the rice in the leek mixture. Pour in the wine and let it be absorbed by the rice.
Add the stock ladle at a time until the rice has absorbed all of the stock. Stir throughout this process. Continue the process until the rice is cooked. With the last ladle of stock add the peas and prawns. When cooked stir in the Parmesan. Delicious!
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