SMOKED PRAWN RISOTTO

Ingredients

  • 1 packet of Natural Norfolk Bay Gourmet Seafoods Wood Smoked Prawns

  • 20 g butter

  • 1/2 onion

  • 2 garlic cloves

  • 85 ml dry white wine

  • 270 g Arborio rice

  • 3 cups chicken broth

  • 1 cup of milk

  • 1 cup frozen peas

  • 1/3 cup freshly grated Parmesan

  • 2 tablespoons chopped fresh parsley leaves

Instructions

Step 1: Melt butter in a pan, then add onion and garlic. Cook for 2 minutes until translucent.

Step 2: Add wine and stir. Bring to simmer and cook for 2 minutes.

Step 3: Add rice and stir for 30 seconds, until rice is translucent on the edges.

Step 4: Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it's simmering gently. Simmer for 7 minutes.

Step 5: Add remaining broth and milk. Stir, and simmer for 5 minutes.

Step 6: Risotto should be soupy and rice still a tiny bit undercooked.

Step 7: Add peas and parmesan, stir quickly.

Step 8: Add extra butter, then stir vigorously for 10 seconds.

Step 9: Stir through smoked prawns.

Step 10: Remove risotto from heat, and give it a good final stir before serving. Garnish with parmesan and parsley.

 

Full video on how to make this recipe below: