Prawn and Chilli Risotto | Spekko Rice
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Prawn and Chilli Risotto

Prawn and Chilli Risotto

This recipes comes from the cookbook A Year of Seasonal Dishes - Food & Home Entertaining, published by Human & Rossouw. The recipe is from Anna Montali.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    40 ml butter
    20 ml (4 tsp) olive oil
    1 onion, finely chopped
    200 g carnaroli or Arborio rice (or use 200 g Spekko Long Grain Parboiled Rice)
    1, liters good quality fish stock, hot
    500 g prawns, cleaned and shelled
    2 fresh green chillies, seeded and finely chopped
    salt and freshly ground black pepper, to taste
    250 ml (1 cup) fresh cream
    flat-leafed parsley, finely chopped, to garnish

Method

    1. Heat the butter and olive oil in a large frying pan and sauté the onion and garlic for 2 minutes.
    2. Add the rice and stir to combine with the onion and garlic mixture.
    3. Slowly add the fish stock, one ladleful at a time, making sure the liquid has been absorbed before adding the next ladleful. Stir until all the stock has been used and the rice is al dente.
    4. Add the prawns and chillies, stir through the risotto, and cook until the prawns are heated through and coked  – 10  – 15 minutes. Season.
    5. Add the cream and heat through. Sprinkle with chopped parsley and serve.