Loaded with ripe tomatoes, fresh herbs and tasty prawns, this risotto is the perfect meal to make for family and friends. Serve Risotto with Tomato and Marinated Grilled Prawns, drizzled with lemon juice, and garnished with the tarragon and mint.
Risotto with Tomato and Marinated Grilled Prawns Recipe
Serves 4
Ingredients:
9 tbsp olive oil
2 garlic cloves, crushed
4cm ginger, finely grated
1 lemon, juiced
600g large raw tiger prawns
For the Risotto
800ml chicken stock
1 onion, finely chopped
350g arborio rice
150ml white wine
3 ripe tomatoes, deseeded and diced
60g Parmesan cheese, finely grated
2 sprigs of tarragon
2 sprigs of mint
Method:
In a non-reactive bowl, mix 4 tablespoons of olive oil with half the garlic, grated ginger, juice of 1⁄2 a lemon and salt and pepper. Add tiger prawns and coat with marinade for 15 minutes or the time it takes to make the risotto.
To make the risotto, warm the chicken stock in a saucepan. Heat 1 tablespoon of oil in a large heavy based saucepan over medium heat. Add the onion and remaining garlic and cook for 3 minutes or until soft. Add the arborio rice and stir for 1 minute or until rice is translucent on the edges. Deglaze the saucepan with the white wine and reduce for 1 minute. Add 2 ladles of chicken stock, stir and reduce gently, adjusting the heat so it’s simmering gently.
Add another 2 ladles of chicken stock, stir and reduce. Repeat this process until the rice is just al dente.
Finely chop half of the tarragon and mint. Add the tomatoes, Parmesan cheese, the chopped tarragon and mint, and 2 tablespoons of olive oil and season. Leave to rest.
Meanwhile, using a heavy based frying pan, heat 2 tablespoons of olive oil over a medium heat. When hot, cook the prawns for 3-4 minutes on each side or until cooked through (increase the cooking time for bigger prawns).
Transfer cooked prawns to platter. Serve risotto with grilled prawns, drizzled with remaining lemon juice, and garnished with the remaining tarragon and mint.
