Autumn - Winter 06_0989 copy

AUSTRALIAN PRAWN AND FENNEL RISOTTO recipe

INGREDIENTS
20 large green Australian Prawns
2 tablespoons olive oil
3 baby fennel, chopped
2 cloves garlic, crushed
2 cups risotto rice
1 litre fish stock
50g butter, chopped
½ cup finely grated parmesan cheese,
plus
extra to serve
1 tablespoon finely grated lemon zest
Sea salt & freshly ground black
pepper
Baby basil & rocket to serve
METHOD
1. Preheat the oven to 200 C.
2. Heat oil in a large oven proof
baking dish over medium heat.
Add fennel & garlic & cook stirring
for 3-4 minutes or until tender.
3. Add the rice, stock & mix to
combine. Cover with a tight fitting
lid or aluminum foil & bake for 35
minutes.
4. Peel the prawns, removing the
head & vein.
5. Remove risotto from the oven,
stir in the prawns, cover & cook
for a further 5-7 minutes or until
the rice is al dente & prawns are
cooked.
6. Stir through the butter, parmesan
& lemon zest, season with salt &
pepper. Top with extra parmesan,
basil & rocket salad to serve.

recipe courtesy Australian Prawns.

 

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