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Fresh Living Network
Prawn risotto with gremolata

Prawn risotto with gremolata

Comforting and refreshing, all at the same time.
6
RECIPE TYPE:Mains
 
Method
  • Mix gremolata ingredients together and set aside.
  • Melt 1 Tbsp (15ml) butter and olive oil over a medium heat, and sauté spring onions for about a minute until soft and translucent.
  • Add arborio rice and turmeric, and sauté for 2 minutes, ensuring that grains are well coated in the butter and oil.
  • Stir continuously.
  • Add white wine and continue to stir until all liquid has been absorbed.
  • Add warm chicken stock to saucepan one ladle at a time, stirring continuously. 
  • Continue cooking until all stock has been absorbed before adding the next ladle. 
  • Season.
  • Add pecorino cheese when all stock has been added and risotto is al dente.

 

For the prawns:

  • Melt remaining butter over a low heat, add garlic and sauté until tender.
  • Add prawns and cook until they turn pink. 
  • Season with salt and pepper.
  • Squeeze lemon juice over prawns and set aside.
  • Serve risotto topped with prawns and scattered with gremolata.
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