My Cart

Close

PRAWN & PARMESAN RISOTTO

article.title
PREP TIME
minutes
10mins
COOK TIME
minutes
35-40 mins
NUMBER OF SERVINGS
persons
3-4
DIFFICULTY
difficult
Moderate

INGREDIENTS

3 tablespoons Delmaine Extra Virgin Olive Oil ,

3 spring onions, finely chopped,

1 red pepper (capsicum), diced, 2 garlic cloves, finely chopped,

 1 cup Delmaine Carnaroli Risotto Rice,

 1/2 cup white wine,

2 cups fish stock,

12 fresh prawns,

1 tablespoon finely chopped fresh flat-leaf parsley ,

1/3 cup fresh grated Parmesan or similar,

sea salt and freshly ground black pepper to taste

DIRECTIONS

Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat.

Cook the spring onion for 3 minutes, stirring occasionally. Add the red pepper

and garlic and cook for 2 minutes, stirring regularly. Add the rice and cook for

3-4 minutes, stirring to coat the rice with oil. Add the wine. Stir until the wine evaporates. Add 1/2 a cup of

the stock. Reduce the heat and cook, stirring often, until the stock is absorbed. Gradually add 1 cup of stock,

stirring gently until absorbed by the rice.  Add the remaining stock and prawns.  Cook until the prawns are pink and the

stock absorbed. Remove from the heat.  Stir the remaining olive oil, parsley,

cheese and salt & pepper through the rice.