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Prawn And Mushroom Risotto Recipe
|Prawns||1 Kilogram (With Shells)|
|Extra virgin olive oil||5 Tablespoon|
|Arborio/Carnaroli / basmati sela rice||3 Cup (48 tbs)|
|Chicken stock||8 Cup (128 tbs)|
|Dry white wine||3 Cup (48 tbs)|
|Onions||2 Medium, sliced|
|Garlic||1⁄2 Clove (2.5 gm), chopped|
|Spring onions||1⁄2 Cup (8 tbs), chopped|
|Dried oregano||2 Teaspoon|
|Button mushrooms||500 Gram, sliced|
|Bechamel sauce||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, finely chopped|
Calories 844 Calories from Fat 188
% Daily Value*
Total Fat 21 g31.8%
Saturated Fat 3.5 g17.4%
Trans Fat 0 g
Cholesterol 286.5 mg
Sodium 1187.8 mg49.5%
Total Carbohydrates 104 g34.6%
Dietary Fiber 3.3 g13.2%
Sugars 20.2 g
Protein 39 g78.5%
Vitamin A 15.1% Vitamin C 28.9%
Calcium 15% Iron 17.6%
*Based on a 2000 Calorie diet
1)Clean and devein the prawns, reserving prawn heads and shells.
2) Wash and drain rice and set aside
MAKING 3)In a frying pan, fry prawns in oil for 3-4 minutes and drain on kitchen paper. Set aside.
4)In a large saucepan combine reserved prawn heads and shells, chicken stock and wine and boil for 20 minutes. Then strain and set aside.
5)In a skillet, heat oil.
6)Add onions, garlic, spring onions, bay leaves and whole spices to the hot oil and saute.
7)When onions are soft and translucent, add drained rice and some oregano and saute for a while
8)Pour in 1 cup stock of prepared stock and salt and boil.
9)Cook till stock is absorbed, stirring frequently.
10)Add prawns and mushrooms and cook rice till tender and creamy, adding more stock if required.
11)Stir in bechamel sauce and cream, sprinkle with parsley.
12)Serve the risotto hot.