I went shopping this afternoon knowing that I wanted to make a prawn risotto but without having looked up a recipe. So I put on my recipe inventing hat and chucked in the trolley whatever seemed like a good idea at the time. I reckon it turned out ok.
2 tbspn olive oil
500g garlic prawns (I got the De Costi ones)
2 onions, diced
2 cups arborio rice
1/2 cup white wine (nicked from the bottle my dad brought to have with the meal)
1 L chicken stock (made with salt reduced Massel cubes)
400g can diced tomatoes with oregano and basil
1 bunch English spinach, coarsely shredded
freshly ground black pepper
2 tspn lemon juice
- Heat the stock and wine in a saucepan and keep it at a low simmer.
- In a large non-stick pan, heat the oil and cook the prawns until just changed in colour, remove from pan and set aside.
- Add onions and butter to pan and cook until transparent. Stir in the rice until well coated.
- Add the stock 1/2 cup at a time stirring constantly over a medium heat, each time waiting until all the liquid is absorbed before adding the next 1/2 cup. About half-way through add the tin of diced tomatoes and season with pepper. Once all the stock has been added taste test the rice, if it’s still a little on the firm side add hot water in small amounts and continue stirring until the rice is cooked through.
- Add the spinach and, once the spinach has wilted, add the cooked prawns and lemon juice and stir until heated through.
Of course, the kids thought I was poisoning them. Tom picked out the prawns and ate them and then tried to eat the rice without consuming any vegetables, David took 2 bites and announced he wasn’t hungry and Caitlin ate, hmmm, let’s see, maybe 3 grains of rice? Dad and I both had seconds and Clara thought all her Christmases had come at once when the kids gave her their left-overs.