Prawn Risotto (Shrimp)
This is a great everyday prawn risotto that’s a cut above basic risottos. Searing the prawn (shrimp) makes a terrific flavour base that compensates for not using a homemade seafood stock. And as long as you use a large pot, you don’t need to stand at the stove for 20 minutes to stir constantly and a
Foto: RecipeTin Eats
Bahan-bahan
- 1 – 2 tbsp olive oil
- 400 – 500g (14oz – 1 lb) prawns/shrimp, raw, peeled (Note 1)
- Salt and pepper
- 1 1/2 tbsp (20g) butter
- 1/2 onion (, finely chopped)
- 2 g arlic cloves (, minced)
- 1/3 cup (85 ml) dry white wine ((or water))
- 1 1/2 cups (270g) Arborio rice (, uncooked (Note 2))
- 3 cups (750ml) chicken broth (, low sodium, at room temp)
- 1 cup (250 ml) milk (, room temp (full or low fat))
- 1 cup (150g) frozen peas (, thawed)
- 1/3 cup (40g) grated parmesan
- 1 – 2 tbsp (15 – 30g) Extra Butter
- Grated parmesan
- Finely chopped parsley ((optional))
Langkah-langkah
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Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
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Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
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Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
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Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
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Add rice and stir for 30 seconds until rice is translucent on edges.
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Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it’s simmering gently.
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Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
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Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
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Risotto should be soupy and rice still a tiny bit undercooked.
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Add peas and parmesan, quickly stir.
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Taste, then add salt and pepper, then quickly stir.
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Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
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Lastly, gently stir through prawns (tip in any juices too).
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Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
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Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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