Prawn and Pine Nut Risotto |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever! Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
2 cups arborio rice |
1/2 cup white wine |
1 quart reduced-sodium chicken broth, warmed |
1/4 cup chile-garlic flavored butter |
12 ounces medium shrimp, peeled and deveined, tails left on |
1 carrot, cut into thin strips |
1/3 cup pine nuts |
1/4 cup sliced black olives |
1 large red chile pepper, minced |
ground black pepper to taste |
Directions:
1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
2. Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
3. Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
4. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.
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