Thursday, 30 July 2009

Prawn, Courgette and Leek Risotto

I made this tonight for dinner and it was delicious, healthy and very easy to make so I thought I would share it with you.

Serves 6


1 tbsp olive oil
25g butter
1 leek, chopped finely
2 cloves of garlic, crushed
350g arborio rice
1.6 litres vegetable stock
200g cooked and peeled king prawns
small bunch of parsley
salt and black ground pepper


Heat the oil and half of the butter in a large shallow pan.
Add the leek, courgettes and garlic and soften over a low heat.
Add the rice and cook for 1 minutes, stirring continously.
Heat the stock in a separate pan and add a ladle of stock to the rice. Simmer and stir until all the stock is absorbed.
Add the stock a ladle at a time, stirring continously.
When almost all the stock has been added and the rice is al dente (about 15 minutes) add the prawns.
Season and stir in the remaining stock and the rest of the butter.
Cover a leave to stand for a few minutes then stir in the parsley.