John's Prawn Risotto

Photo by Chris M.
Adapted from taste.com.au

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

serves

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from taste.com.au

Ingredients

  • 2

    leeks

  • 50

    g butter

  • 2

    cups arborio rice

  • 6

    cups fish stock, heated

  • 500

    g green prawns

  • 1

    capsicum

  • 1

    cup white wine

  • Baby spinach and parmesan cheese to serve

Directions

Char grill the capsicum and remove skin. Cool and slice finely Slice the leeks finely and fry lightly in butter. Add the rice and cook until it becomes transparent. Add wine and allow to evaporate and be absorbed before adding the fish stock gradually. When stock has been almost all absorbed add the capsicum strips and prawns. Cook only as long as it takes the prawns to cook and colour. Add several handfuls of baby spinach and stir through then serve immediately with grated parmesan to be added to personal taste. Any leftovers can be made into patties by adding one or two eggs depending on quantity and frozen for later.

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