Tiger Prawn Risotto

Upgrade your frozen prawn risotto to this mouth watering fresh fish delight. Don’t get me wrong, i do use frozen prawns for fish pies, thai noodles etc, but its nice to treat yourself every once and a while to some fresh shellfish.

Luckily we are living next-door to the Auckland CBD harbour so there is always fresh fish. Last sunday we went on a beautiful walk along the harbour side and whilst we were there i couldn’t resist a look in the fishmongers. The tiger prawns looked so big and fresh i just had to get some, that night we had a rich and creamy tiger prawn risotto. See below for the recipe, enjoy!

 

IMG_4179

Ingredients

  • 6 large fresh Tiger Prawns
  • 1 Cup of Risotto Rice
  • 1 Cup of Peas 
  • 3 Cloves of garlic
  • Large handful of fresh chopped Parsley 
  • 1 onion
  • Salt and Pepper
  • 100g Butter
  • Olive oil

Serves 2

Directions

Chop the onion and garlic. Pop into a deep based pan with olive oil then fry in a medium heat until soft and translucent.

Meanwhile, in a separate pan, put in the uncooked prawns and fill with water so that they are well covered. Add a tsp of salt and bring to the boil. Once cooked turn off the heat. This will become the flavoursome stock.  

Tip in the risotto rice into the pan of onions and garlic. Stir. Cook for a few mins until the rice has started to turn translucent. add more oil if needed.

Take a ladle of the prawn stock and pour it on to the rice. Stir until all of the liquid has been absorbed, repeat the process until the rice has cooked through.

When the prawns have cooked through and are a beautiful pink, remove from the stock and place into a bowl and cover. 

Tip the peas and half of the parsley into the risotto and stir in. Season to taste. I added a hefty amount of black pepper, yum! Once you are happy with the texture of the risotto. Add the butter and stir in, this gives it the rich and creamy taste. 

Serve with the remaining parsley and the prawns with the shells on or off.

 

Advertisements

Salmon and Lemon Risotto

There it was sat at the back of the cupboard, shouting “Eat me, Eat me!”. Challenge accepted.

The nifty box of risotto rice is simple yet determined to impress. It’s a recipe that anyone can do but it is what you add that makes each risotto recipe different. It’s cheap, healthy(ish), italian, hearty and yummy. Whats not to love?

Salmon & Lemon Risotto

Ingredients

  • 320g Risotto Rice
  • 1 Chopped Onion
  • 1 Litre of boiling Chicken/Fish Stock
  • 1 Glass of Dry White Wine
  • 50g Butter
  • 2 Cloves of Garlic
  • Grated Parmesan (to personal taste)
  • 50g of Peas (I used frozen)
  • 2 Salmon Fillets (flaked/chopped)
  • 1/2 Lemon (zest and juice)
  • Bunch of fresh rocket

Fry off the chopped onion and garlic in the butter until softened. Add the risotto rice and stir constantly for 5 mins until the rice starts to turn transparent. Pour in the white wine and cook off until evaporated. Pour in a 3rd of the boiling stock and stir. Leave for a few mins. Add more stock when necessary. Continue process for 20 mins. Test the bite of the risotto. If to liking, add the salmon and peas. Stir until salmon is cooked through. Add the parmesan, the lemon juice and zest.

You should have a silky and creamy risotto. Finish off with a good douse of crack black pepper and rocket on top.

Serves 4 | 40mins