Prawns Risotto Recipe from Frutta Si
LaSalle
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Prawns Risotto Recipe

Cook Time: 25 minutes

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Servings: 2

Ingredients

  • RICE:
  • 1 1/2 tbsp butter
  • ~1 tsp garlic, crushed/minced
  • 1/4 - 1/2 tsp saffron
  • 1 onion, chopped finely
  • 3/4 cup rice
  • 1 1/4 cup water
  • 1/2 - 1 tsp pepper powder
  • 2 tbsp parsley (or coriander), chopped
  • 1/8 cup white wine (optional)
  • 1/2 cup cheese (mozzarella & cheddar), grated
  •   salt
  • PRAWNS:
  • 250g prawns, cleaned
  • 1 1/2 tbsp butter
  • ~1 tsp garlic, crushed/minced
  • 1 1/2 tsp lemon juice
  •   salt
  • SAUCE:
  • 1 tbsp butter
  • ~2 tbsp lemon juice
  • 1 tsp garlic, crushed/minced
  • 1 tsp dried herbs (rosemary, thyme & oregano)
  • 1 tsp cornflour
  • 1/4 cup water

Preparation

  1. Soak saffron strands in 2 tbsp warm water. Keep aside.
  2. Heat 1½ tbsp butter in a deep pan.
  3. Add minced garlic and fry for 1 minute.
  4. Add onion fry till soft.
  5. Add washed rice and stir gently on low heat for 2-3 minutes, until it gets toasted lightly.
  6. Add salt, pepper, parsley/coriander, wine (if using), saffron along with the water in which it was soaked.
  7. Add water and bring it to boil. Reduce heat and cook covered on low heat.
  8. Meanwhile, heat 1½ tbsp butter in a pan.
  9. Add 1½ tsp garlic. Fry for a few seconds.
  10. Add prawns, lemon juice and salt. Cook for 3-5 minutes. Do not overcook or the prawns will get tough.
  11. When the water in the rice is nearly dry, add prawns along with any stock and grated cheese. Mix gently. Cover and cook till all the water is absorbed.
  12. To make lemon sauce, melt butter in a pan and add minced garlic. Fry it for a minute. Add lemon juice, salt and dried herbs. Mix well. Add cornflour to water and mix well. Add this to the sauce and let it boil. Reduce flame and simmer for a min or so.

 

Butter

Garlic

Saffron

Onions

Rice

Pepper

Parsley

Coriander

White wine

Mozzarella cheese

Cheddar cheese

Salt

Shrimp

Lemon juice

Dried thyme

Dried oregano

Flour

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