Tiger Prawn Risotto
with Asparagus and Dukkah
- Milk
- Egg
BRAND WRITING
Ingredients
175 grams
Arborio Rice
200 grams
Asparagus
1 unit(s)
Leek
250 grams
King Prawns
1 pack(s)
White Wine Vinegar
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Lemon
30 grams
Unsalted Butter
2 pot(s)
Dukkah Mix
1 sachet(s)
Vegetable Stock Powder
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
750 milliliter(s)
Water
Instructions
Halve, peel and chop the shallot into ½cm pieces. Trim the root and the dark green leafy part from the leek. Halve lengthways and thinly slice widthways. Peel and grate the garlic (or use a press). Chop the bottom 2cm off the asparagus and discard. Cut the spears in half widthways (see pic). Roughly chop the parsley (stalks and all). Cut half of the prawns in half widthways. Keep the whole prawns separate.
Boil the water (see ingredients for amount) in a saucepan over high heat. Add the vegetable stock, stir to dissolve and reduce the heat to low. Heat a glug of oil in a wide bottomed saucepan on medium heat. Add the shallot and leek with a pinch of salt and a grind of pepper and cook until soft, 5-6 mins.
Pour in the arborio rice and stir together. Cook for 1 minute so the rice is coated in the garlicky oil. Add the white wine vinegar and allow it to evaporate. Stir in a ladle of stock and when the stock has been absorbed by the rice, add another ladle of stock. Keep the pan on medium heat and continue stirring and adding stock. Tip: Let the rice absorb the stock before adding another ladle. This should take 20-25 mins.
When the rice is almost cooked (taste to see!), stir in the chopped prawns, and gently cook for 4-5 mins until the prawns are pink on the outside and opaque in the centre. Then remove your pan from the heat. In the meantime, heat a splash of oil in a large frying pan over medium high heat. Stir-fry the asparagus until tender, 4-5 mins. Season with salt and pepper and transfer to a plate. Keep warm covered with foil.
Leave the pan on the heat and then stir-fry the whole prawns, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. When cooked, remove from the heat and add a squeeze of lemon juice. Sprinkle on half the parsley with all of the dukkah.
When your risotto is cooked, add the hard Italian cheese, butter and the leftover parsley leaves. Stir well so as the risotto is creamy. Taste and add more salt, pepper and lemon juice to taste. Spoon the risotto into your bowls and top with the dukkah prawns and asparagus pieces. Enjoy!
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