Garlic Prawn Risotto by goodchefbadchef.com.au

Imported from goodchefbadchef.com.au by @rrry3k
Easy ·
Prep 10m
Cook 35m
· 45m total

A creamy garlic prawn risotto made with arborio rice, baby spinach, parmesan, fresh herbs and lemon, cooked slowly with chicken stock for a rich and flavourful dish.

Best enjoyed as Main

Ingredients

for
servings
  • 2 l chicken stock
  • 250 g Unsalted butter
  • 8 cloves Garlic, peeled and finely chopped
  • 4 shallots, peeled and finely chopped
  • 1 3/4 cups Arborio rice
  • 1/2 cup white wine
  • 500 g prawns, raw, tails removed
  • 2 cups spinach, baby
  • 1 cup grated parmigiano reggiano
  • 1/4 cup Chives, chopped
  • 1/2 cup parsley, chopped
  • 1 Lemon, zested and juiced
  • Salt and pepper to taste
Nutrition Facts
1
Amount per serving
Calories
712
% DV*
Total Fat 40g 52%
Saturated Fat 25g 127%
Unsaturated Fat 12g
Sodium 1583mg 69%
Total Carbs 51g 18%
Dietary Fiber 3g 9%
Sugars 4g 7%
Protein 37g 74%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Heat chicken stock in a pot until simmering, then turn down low.

  2. 2

    In a large frying pan, add half of the butter over medium heat. When the butter has melted, add the garlic and shallots, cooking for a few minutes until the shallots have softened.

  3. 3

    Add the arborio rice and cook, stirring for two minutes to coat the rice.

  4. 4

    Add the white wine and cook for 1 minute.

  5. 5

    Start adding the chicken stock to the pan one ladle at a time, continually stirring. When absorbed, add another ladle of stock. This process will take approximately 25 minutes.

  6. 6

    In the last five minutes, or last couple of ladles of chicken stock, add the prawns to the pan.

  7. 7

    When all the stock has been used, turn off the heat and stir in the baby spinach, grated parmesan, chives, parsley and zest and juice of the lemon.

  8. 8

    Season to taste and serve.