Italian Rice Recipes - Risotto with Prawns (Risotto con Gamberetti) Recipe

Ingredients

• 1 large onion, chopped

• 15 g/1/2 oz/1 tbsp unsalted (sweet) butter

• 450 g/1lb/2 cups risotto rice

• 5 ml/1 tsp saffron powder

• 1.2 liters/2 pts/5 cups fish stock

• 100 g/4 oz fresh shelled peas

• 30 cooked, whole prawns (shrimp), peeled

• 100 g/4 oz asparagus tips

• Parmesan cheese, grated, to garnish

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Method:

1. Fry (sauté) the onion in the butter. Pour in the rice and add the saffron powder.

2. Add the stock, cover the saucepan and cook very gently for 10 minutes.

3. Add the peas and stir. Continue cooking for a further 5 minutes.

4. Add the prawns and asparagus tips and cook for a further 5 minutes until the stock has been absorbed and the rice is soft but not sticky.

5. Turn into a bowl and sprinkle with grated Parmesan cheese to garnish.