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Risotto With Prawns Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Large prawns/Shrimp||1 Pound|
|Olive oil||3 Tablespoon|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Assorted fish||2 Pound (For Stock)|
|Parsley sprigs||5 (Fish Stock:)|
|Garlic||1 Clove (5 gm)|
|Chopped basil||1 Tablespoon (1/2 Teaspoon Dried Leaf Basil)|
|Arborio rice||2 1⁄2 Cup (40 tbs)|
|Red cayenne pepper||3⁄4 Cup (12 tbs)|
|Tomato paste||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Ground pepper||To Taste|
|Onion||1 Medium, sliced|
|Carrot||1 , diced|
|Stalk celery||1 , diced|
|Dry white wine||1 Cup (16 tbs)|
|Water||6 Cup (96 tbs)|
Serving size: Complete recipe
Calories 4256 Calories from Fat 1217
% Daily Value*
Total Fat 138 g212.2%
Saturated Fat 44 g220.2%
Trans Fat 0 g
Cholesterol 592.7 mg
Sodium 1173.6 mg48.9%
Total Carbohydrates 461 g153.5%
Dietary Fiber 32.8 g131.2%
Sugars 63.3 g
Protein 264 g527.3%
Vitamin A 878.4% Vitamin C 217.3%
Calcium 49.1% Iron 97.7%
*Based on a 2000 Calorie diet
Prepare Fish Stock and simmer until ready to use; do not let boil.
Melt butter in a medium saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Stir in 1 or 2 ladles of Fish Stock, or enough to cover rice.
Stir over medium heat until stock has been absorbed.
Continue cooking and stirring rice, adding stock a little at a time until rice is almost done, 10 to 15 minutes.
Add Prawn Sauce and mix gently.
Cook 2 to 3 minutes longer until rice is tender but firm to the bite.
Add a pinch of cayenne and salt to taste.
Place in a warm dish.
Prawn Sauce: Shell and devein prawns or shrimp reserving shells for Fish Stock.
Cut prawns or shrimp into thirds.
Heat oil in a medium skillet.
Saute parsley and garlic over medium heat.
Before garlic begins to color, add prawns or shrimp.
Saute 2 minutes or until they lose pink color.
Dilute tomato paste in water and add to prawns.
Cook a few minutes longer.
Season with salt and pepper and remove from heat.
Fish Stock: Wash assorted fish well.
Place in a medium saucepan.
Add reserved shells, parsley, garlic, basil, onion, carrot, celery, wine and salt and pepper.
Add water and bring to a boil.
Reduce heat and simmer 40 to 50 minutes.
Put mixture with liquid through a fine sieve over another medium saucepan.