PRAWN RISOTTO (SHRIMP)
This is a great everyday prawn risotto that's a cut above basic risottos. Searing the prawn (shrimp) makes a terrific flavour base that compensates for not using a homemade seafood stock. And as long as you use a large pot, you don't need to stand at the stove for 20 minutes to stir constantly and add hot broth a ladle at a time for ultra creamy risotto - read more in post. Recipe video below.
Provided by Nagi
Categories Main
Time 35m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
- Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
- Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
- Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
- Add rice and stir for 30 seconds until rice is translucent on edges.
- Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it's simmering gently.
- Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
- Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
- Risotto should be soupy and rice still a tiny bit undercooked.
- Add peas and parmesan, quickly stir.
- Taste, then add salt and pepper, then quickly stir.
- Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
- Lastly, gently stir through prawns (tip in any juices too).
- Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
- Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.
Nutrition Facts : Calories 511 kcal, ServingSize 1 serving
SHRIMP RISOTTO
This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it's just right for a warming weeknight supper. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed., Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender. , Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.
Nutrition Facts : Calories 420 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 1196mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
LOW FAT PRAWN RISOTTO
If kaffir lime leaves are not available use fresh lime zest & a little of the juice. I buy green king prawns and sauté them in a little olive oil and garlic until they are just pink because they will cook a little more once added to the risotto.
Provided by Ninna
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté leek in a large pan using 1/2 cup of the stock until just soft; add garlic, kaffir leaves (vein removed and cut very finely with scissors) and rice and cook a minute or two, stirring well.
- Bring stock to the boil in a medium saucepan, and then reduce heat to keep simmering.
- Add 1 cup of the simmering stock to the pan of rice and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently until absorbed and until all the stock has been added.
- Add frozen peas and the sautéed prawns and stir into risotto, cook for 1-2 minutes until peas are cooked and prawns are heated through.
- Garnish with parsley and serve parmesan on the side for those who don't mind the extra calories.
Nutrition Facts : Calories 456, Fat 4.8, SaturatedFat 1.2, Cholesterol 87.8, Sodium 815.3, Carbohydrate 77.6, Fiber 3.7, Sugar 6.9, Protein 22.7
EASY PRAWN RISOTTO WITH PEAS
Creamy prawn risotto with peas with lemon and garlic is an easy, delicious dinner recipe perfect for spring.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- Peel and devein the prawns than add to a medium mixing bowl.
- Add a tablespoon of olive oil then season with salt. Heat a large skillet or pan over medium-high heat.
- Add the prawns in batches and cook for a minute per side until the prawns are opaque, pink and just cooked. Remove and set aside.
- In the same pan, add a splash of olive oil then sauté the onion for a few minutes until soft and translucent.
- Add the garlic and cook for 30 minutes. Pour in the rice and stir.
- Pour in the white wine and allow to reduce.
- Turn the heat down and add a ladle of stock at a time, stirring regularly. Continue until the rice is cooked.
- Stir in the peas, butter and parmesan then season with salt and pepper to taste.
- Add a generous squeeze of lemon juice.
- Return the shrimp to the pan, allowing to heat through for a minute then serve scattered with fresh chives.
Nutrition Facts : Calories 525 kcal, Carbohydrate 92 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 947 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
SLIMMING WORLD FRIENDLY PRAWN RISOTTO
Adapted from Sainsbury's try something new winter edition 2009, To make full fat use butter instead of low fat cooking spray, the feta cheese will count as your healthy extra.
Provided by cakeinmyface
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- .Spray cooking spray on large frying pan, cook peppers over a medium heat for 5 minutes Remove from pan and set aside.
- In same pan add more cooking spray and cook the onions until softened not coloured, stir in garlic and rice and cook for 1 min, add the stock a ladleful at a time and cook for 18 minutes, stirring constantly until all stock has been absorbed and rice is tender.
- Add prawns, peas and cooked peppers, cook for a further 2 minutes and then stir in half of the remaining cheese.
- Sprinkle with remaining cheese and parsley to serve.
Nutrition Facts : Calories 437.4, Fat 6.5, SaturatedFat 4, Cholesterol 71.1, Sodium 558.9, Carbohydrate 76.1, Fiber 6.4, Sugar 7.3, Protein 17.6
PRAWN RISOTTO
Try this authentic seafood risotto, typical of Venetian cooking
Provided by Carmelita Caruana
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
- Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
- Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine - it should not evaporate into the air, so keep the heat low.
- Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
- Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
- Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 19 grams protein, Sodium 0.6 milligram of sodium
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GARLIC PRAWN RISOTTO (SHRIMP) – ADORE FOODS
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4.6/5 (34)Total Time 35 minsCategory Main DishesCalories 563 per serving
- In a medium saucepan heat the stock to simmer, then reduce the heat so the stock stays hot through the whole time.
- In a large saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. When the butter has melted add the spring onion and sauté for 2 minutes or until translucent. Add the rice and stir until coated with the oil and butter. Sauté for another 2 minutes. Add the white wine and cook while stirring until the liquid is fully absorbed. Add the stock, about a cup at a time, stirring until absorbed adding more when the rice appears almost dry. Continue adding stock and cooking it for 20 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in 1tablespoon butter and the Parmesan cheese and season with salt pepper.
- In a separate pan, heat the remaining 1tablespoon olive oil and sauté for a couple of seconds minced garlic. Add the raw prawns and cooked them 2 minutes on each side.
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