Try this Prawn, Sweet Cicely And Tomato Risotto recipe, or contribute your own.
Suggest a better description1 Peel the prawns, keeping the flesh. Heat 15g/ 1/2oz butter in a pan big enough for the stock with room to spare. 2 When foaming, add the prawn shells and heads and stir about until they turn a pretty shellfish pink. Add the stock and 600ml/1 pint water and boil. Simmer for 30 minutes to draw out the prawn flavour and strain. 3 For the Prawns: If you can see a black line running down their backs, make a slit with the tip of a sharp knife down the back and remove the fine black gut from just below the surface. If they are tiger, king or a type of large prawn, halve or third each one. 4 Boil the stock again if necessary and reduce the heat to a thread so it stays hot and does not boil away. Melt 45g/1 1/2oz remaining butter in a wide pan. 5 Fry the shallots and garlic very gently in the butter until translucent, without browning. Add the rosemary, rice and bay leaf to the pan and stir round for about a minute until the rice becomes translucent. 6 Add the tomatoes, parsley and wine. Season with salt and plenty of pepper, and bring to a bare simmer. Stir the rice mix continuously until all the liquid has been absorbed. Add a generous ladleful of stock, and stir until all that has been absorbed too. 7 Repeat until the rice is tender but with a slight firmness to it, though definitely not chalky. The consistency should be verging on soupy, as it still has a couple of minutes to go. 8 The time taken for the liquid to be absorbed and the rice to be cooked should be about 20-25 minutes. 9 Finally stir in the prawns and the sweet cicely and cook, stirring for another 2-3 minutes, until the prawns have turned pink. Stir in the remaining butter and Parmesan, taste and adjust the seasoning, and then serve. Recipe by: Sophie Grigson
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Serving Size: 1 Serving (733g) | ||
Recipe Makes: 4 | ||
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Calories: 641 | ||
Calories from Fat: 201 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 261.3mg | 80 % | |
Sodium 1541.4mg | 53 % | |
Potassium 550.5mg | 14 % | |
Total Carbohydrate 70.7g | 21 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 69.8g | ||
Protein 37.1g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
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