Prawn and Spinach Risotto

Prawn and Spinach Risotto



1 tablespoon olive oil
500g prawn meat
2 cloves garlic, crushed
1 onion, finely chopped
1 cup white wine
2 cups Arborio rice
8 cups hot chicken stock
1 pnt cherry tomatoes
1 cup baby spinach leaves
1/2 cup grated parmesan
extra shaved parmesan, to serve


Heat half of the oil in a medium frying pan. Cook prawns over a high heat for 2 minutes or until just cooked. Remove from pan, keep warm.
Heat remaining oil over a medium-low heat. Cook onion and garlic 2 minutes or until just starting to soften. Add rice and stir to coat grains. Add wine, stirring until absorbed. Gradually stir in stock 2 tablespoons at a time, allowing stock to absorb with each addition and stirring frequently to prevent rice from sticking to bottom of pan; cook for about 15 minutes or until mixture is still moist and rice is just tender.
Stir in tomatoes, prawns, spinach, parmesan and a little extra stock if needed. (Risotto should not be served too dry or too wet so add a little more stock if needed). Serve topped with extra parmesan cheese.
Serves 4

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Midwest Foods Dubbo