Leek and Tiger Prawn Risotto with Dukkah and Basil Oil
- Milk
- Egg
Ingredients
175 grams
Arborio Rice
2 unit(s)
Leek
150 grams
Tiger Prawns
1 unit(s)
Echalion Shallot
tbsp
Dukkah Spice Mix
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
Nutrition Values
Cooking Steps
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.
Pour the water (the amount is specified in the ingredient table) into a pot and add the vegetable stock pot. Bring to the boil on medium high heat and stir to dissolve the stock pot. Then reduce the heat so the stock is just simmering.
Put a frying pan or a wide bottomed saucepan on medium heat and add the shallot and leek along with a pinch of salt and a grind of pepper. Cook for 5-6 mins until soft, then add your garlic and 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 the vinegar has evaporated, add in a ladle of your stock (that you made in step 2), stir, and when the stock has been absorbed by the 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 the risotto cooks, finely chop half the basil (leaves and stalks!) and mix together with the olive oil (the amount is specified in the ingredient list). Roughly tear up your remaining 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 the rice is almost cooked (taste to see!), add your prawns, stir into the risotto and gently for 4-5 mins until the prawns are cooked. Tip: The prawns are cooked when pink and opaque all the way through.
When the risotto is cooked, add the hard Italian cheese and stir together. Taste and add more salt and pepper to taste.
Spoon your risotto into bowls and sprinkle over the dukkah. Drizzle on some basil oil and a few torn basil leaves and devour!
