Although I enjoy most fish, my favourite seafood is prawns. I just love them because they’re so ‘meaty’, but at the same time they taste so light and fresh and they’re also delightfully low FODMAP. However, for all that prawns could be categorised in my top 10 list of favourite foods, I don’t cook with them very often. Part of this is due to their cost because they’re not exactly cheap to buy, but also it’s due to the fact that I don’t have many recipes at hand which call for prawns. This may have to change though, now that I’ve created this cracking prawn risotto recipe.
Prawns work brilliantly in a risotto because they provide a lightness of texture and flavour within what is a very rich cheesy rice dish, but they don’t get lost in it either. As a result, this prawn risotto is a beautiful combination of soft, unctuous, vegetable stock-swollen grains of rice which are coated in creamy melted parmesan cheese and is studded with tender little chunks of green pepper and tomato and a generous amount of delicate little flavourful prawns. It’s truly a celebration of one of Neptune’s best subjects.
1 tbsp butter (or oil)
2 tsps dried oregano
100g green bell pepper (diced)
2 fresh common tomatoes (diced)
300g arborio rice
20 black olives (chopped)
3 vegetable stock cubes
1 litre of boiling water (possibly more)
120g grated parmesan (or non-dairy version)
300g cooked prawns
Use the 3 vegetable stock cubes and boiling water to make a vegetable stock.
Melt the butter or oil in a large saucepan or frying pan and add the dried oregano.
Add the rice and stock and cook, stirring regularly, until the rice is almost soft. (You might need to add more water.)
Add the diced peppers, tomatoes, olives and prawns and cook until the rice is soft and the risotto is hot.
Add the parmesan and stir well before serving.