High in fibre and in flavour, prawn risotto is a delicious way to stay healthy.
450 g (1 lb) unpeeled prawns
1 glass white wine
4 fresh tomatoes
3 cloves garlic
1 large onion
3 tbsps olive oil
2 tbsps chopped fresh parsley
180 g (6 oz) brown rice
1 tsp tomato puree
Freshly ground sea salt and black pepper
2 tbsps grated Parmesan cheese
1 glass white wine
4 fresh tomatoes
3 cloves garlic
1 large onion
3 tbsps olive oil
2 tbsps chopped fresh parsley
180 g (6 oz) brown rice
1 tsp tomato puree
Freshly ground sea salt and black pepper
2 tbsps grated Parmesan cheese
method
1. Peel the prawns, leaving 4 impeded for a garnish. Put the prawn shells and the wine into a saucepan and bring to the boil. Remove the pan from the heat and allow to cool completely before straining out the prawn shells, and reserving the liquid.
2. Chop the tomatoes roughly, and remove the woody cores. Peel and chop the garlic and onion.
3. Heat the olive oil in a large frying pan, or saucepan. Cook the onion and garlic gently in the oil, without browning them. Stir in the parsley and cook for about 30 seconds.
4. Add the rice to the fried onion, and stir well to coat the grains with the oil.
5. Add the wine, tomato puree, tomatoes and just enough cold water to cover the rice.
6. Season the rice with salt and pepper, and cook for about 20 minutes, until all the water is absorbed and the rice is tender.
7. When the rice is cooked, stir in the peeled prawns and the cheese. Heat through gently, before piling into a serving dish, and topping with the impeded prawns as a garnish.
2. Chop the tomatoes roughly, and remove the woody cores. Peel and chop the garlic and onion.
3. Heat the olive oil in a large frying pan, or saucepan. Cook the onion and garlic gently in the oil, without browning them. Stir in the parsley and cook for about 30 seconds.
4. Add the rice to the fried onion, and stir well to coat the grains with the oil.
5. Add the wine, tomato puree, tomatoes and just enough cold water to cover the rice.
6. Season the rice with salt and pepper, and cook for about 20 minutes, until all the water is absorbed and the rice is tender.
7. When the rice is cooked, stir in the peeled prawns and the cheese. Heat through gently, before piling into a serving dish, and topping with the impeded prawns as a garnish.
serving amount
serves 4
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
