Chef Sanjeev Kapoor Recipes
Prawn Risotto Recipe
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 10-15 Prawns shelled and deveined
- 3 tablespoons arborio rice
- 4 tablespoons garlic chopped
- 1 cup arborio rice
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cups vegetable stock
- Salt to taste
- 1 teaspoon crushed black peppercorns
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley chopped
Ingredients
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Instructions
- Heat the olive oil in a deep non-stick pan. Add two tablespoons chopped garlic and onion and sauté till the onion is light brown. Add the rice and mix well. Cook for a minute and add the stock, a little at a time and cook till the rice is soft.
- To make butter garlic prawns, heat one tablespoon of butter in another non-stick pan. Add the remaining chopped garlic and sauté till it turns light golden.
- Add the crushed peppercorns and prawns and sauté for a minute.Add four tablespoons of water, mix well and cook for a minute.Add the remaining butter, mix and cook for a minute. Add the lemon juice, mix well and cook for a minute.
- Add the prawns to the rice and mix well. Garnish with the parsley and serve hot.