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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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If kaffir lime leaves are not available use fresh lime zest & a little of the juice. I buy green king prawns and sauté them in a little olive oil and garlic until they are just pink because they will cook a little more once added to the risotto. Ingredients:
5 cups chicken stock (or vegetable) |
1 leek, sliced finely (or 1 chopped onion) |
2 garlic cloves, crushed |
2 -3 kaffir lime leaves, thinly sliced (or lime zest and a little juice) |
1 1/2 cups arborio rice |
250 -300 g cooked prawns (shrimp) |
3/4 cup frozen peas |
black pepper |
sea salt |
parsley, to garnish |
parmesan cheese, this is optional (or to serve on the side) |
Directions:
1. Sauté leek in a large pan using 1/2 cup of the stock until just soft; add garlic, kaffir leaves (vein removed and cut very finely with scissors) and rice and cook a minute or two, stirring well.
2. Bring stock to the boil in a medium saucepan, and then reduce heat to keep simmering.
3. Add 1 cup of the simmering stock to the pan of rice and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently until absorbed and until all the stock has been added.
4. Add frozen peas and the sautéed prawns and stir into risotto, cook for 1-2 minutes until peas are cooked and prawns are heated through.
5. Garnish with parsley and serve parmesan on the side for those who don’t mind the extra calories.
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