Leek and Tiger Prawn Risotto with Dukkah and Basil
- Crustaceans
- Milk
- Egg
Ingredients
175 grams
Arborio Rice
2 unit(s)
Leek
1 unit(s)
Echalion Shallot
150 grams
King Prawns
(Contains: Crustaceans)
1 unit(s)
Garlic Clove
12 milliliter(s)
White Wine Vinegar
1 pot(s)
Dukkah Mix
¾ sachet(s)
Vegetable Stock Powder
12 grams
Basil
80 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
2 tbsp
Olive Oil
750 milliliter(s)
Water
Nutritional information
Instructions
First get your veggies prepared! Cut the echalion shallot in half through the root, peel and chop into ½cm pieces. Cut the top and root off the leeks, cut in half lengthways and then thinly slice into half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Cut the prawns in half widthways. Pick the basil leaves off their stalks and finely chop the stalks.
Pour the water (the amount is specified in the ingredient list) into a pot and add the vegetable stock pot. Bring to the boil on medium high heat and stir to dissolve your stock pot. Then reduce the heat so as your stock is just simmering.
Put a frying pan or a wide bottomed saucepan on medium heat and add a glug of oil along with your shallot and leek, a pinch of salt and a grind of pepper. Cook for 5-6 mins until soft, then add your garlic and basil stalks. Cook for 1 minute. Pop the arborio rice into the pan and stir together. Cook for 1 minute so the rice picks up the lovely garlicky oil and the grains go slightly transparent.
Add the white wine vinegar and allow it to evaporate. Once your vinegar has evaporated, add in a ladle of your stock (that you made in step 2), stir, and when your stock has been absorbed by your rice, add another ladle of stock. Keep the pan on medium heat and continue adding stock (and stirring now and again while it cooks), letting it absorb before adding another ladle.
While your risotto cooks, roughly tear up your basil leaves.
The cooking time should be about 20-25 mins and your risotto is done when your rice is ‘al dente’. Tip: ‘Al dente’ simply means the rice is cooked through but has a tiny bit of firmness left in the middle. When your rice is almost cooked (taste to see!), add your prawns, stir into the risotto and gently cook for 4-5 mins until the prawns are cooked. Tip: The prawns are cooked when pink on the outside and opaque all the way through.
When your risotto is cooked, add the hard Italian cheese and half your basil leaves. Stir together. Taste and add more salt and pepper to taste.
Spoon your risotto into bowls and sprinkle over the dukkah. Sprinkle on a few torn basil leaves and devour!
