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olivemagazine.com

Prawn risotto

1hr 0min · 4 servings

This comforting risotto uses the whole crustacean – the shells create a rich seafood stock for the rice to bubble away in before stirring through plump cooked prawns to serve

olive magazine

Ingredients

Seafood

• 400 g Shell-on king prawns, raw

Produce

• 1 Chilli, red

• 1 handful Flat-leaf parsley or chives

• 2 Garlic cloves

• 1 Onion

Canned Goods

• 1 Litre chicken stock

• 1 tbsp Tomato puree

Pasta & Grains

• 700 g Arborio or other risotto rice

Oils & Vinegars

• 2 tbsp Olive oil

• 1 Olive oil to serve, extra-virgin

Dairy

• 2 tbsp Butter

Beer, Wine & Liquor

• 200 ml White wine or vermouth

Other

• 1 Lemon zested and juiced

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