Prawn & Tomato Risotto

🧂 Ingredients

• 1 cup Arborio rice
• 1 shallot
• 75 ml white wine
• 2 cloves garlic

  crushed
• 100 g butter

  split 25/75
• 1 tbsp olive oil
• 1/2 cup parmesan

  grated
• 1 litre stock

  see below
• 1 litre vegetable stock
• 500 g cherry tomatoes
• 2 tbsp olive oil
• salt
• 12 prawns
• 1 tsp white miso
• 1 pinch cayenne
• 1 tsp lime
• 40 g softened butter
• 1 sheet nori

Instructions

• 1 Roast the tomatoes with olive oil and pinch of salt for 15 minutes @ 180c
• 2 Add tomatoes to stock and blend until smooth
• 3 Mix butter, cayenne, lime & miso together – set aside until ready to use
• 4 Once risotto is nearly finished fry prawns for 2 minutes per side in a little
  olive oil, add the miso butter and toss for 1 minute
• 5 Toast the nori over gas flame for a minute until lightly toasted – when doing so
  you need to use tongs and wave the nori gently so that it doesn’t catch on fire
• 6 Roll the nori and slice finely
• 7 Place stock in a saucepan and simmer on a low heat ready to use
• 8 Sweat the shallot and garlic in olive oil and 25g butter for 2-3 minutes
• 9 Add rice and cook for a further minute
• 10 Add wine to deglaze the pan and cook until almost all has evaporated
• 11 Add stock to risotto one ladle at a time, stirring regularly. Doing so until you
  have only 1 ladle left – fry prawns
• 12 Add the last ladle of stock and a moment later add the 75g butter and parmesan
  cheese
• 13 Remove risotto from the heat and divide evenly onto 4 plates
• 14 Add 3 prawns per plate and any remaining butter in the pan
• 15 Top with toasted nori

Nutrition Info