PRAWN RISOTTO – Team Bayathandeka – Tehya (9) and Kaela (8)

INGREDIENTSimg_0077

  • 400g raw, deveined prawns, still with heads and shells
  • 3 tbsp olive oil
  • 6 sachets Fish Stock liquid Concentrate
  • 50g butter
  • 1 onion
  • 300g arborio rice
  • 125ml brandy
  • 1 small glass white wine
  • 200g frozen peas
  • 1 large lemon
  • A few sprigs of flat leaf parsley and/or mint

METHOD

  1. Preheat oven to 200⁰C
  2. Remove the shells and heads from the prawns and place heads and shells in a roasting pan (leave two or three behind for garnish, depending on how many portions)  Roast for 10 minutes.
  3. While roasting, make up the stock and place in a saucepan.
  4. Chop the onion finely
  5. Zest the lemon and squeeze out the juice
  6. Remove the prawn shells from the oven and add to the stock – keep over a low heat
  7. In a saucepan, sautee the onions in a little butter and olive oil until soft
  8. Add the rice and stir until coated in the butter
  9. Add the wine and stir until the liquid is gone
  10. Add the stock, one ladle at a time, stirring each time until the liquid is gone (Place the strainer over the saucepan to make sure the shells stay behind)
  11. Cut the prawns into bite-size piecesimg_0105
  12. Fry the prawns for a few minutes in some butter and olive oil – include the three whole prawns
  13. As the prawns start to change colour, throw in the brandy, light, and flambé (WARNING!!! BE VERY CAREFUL DOING THIS AND PLEASE ENSURE YOU HAVE AN ADULT HELPING YOU!)
  14. When the risotto is almost done, stir in the peas and cook for a couple of minutes
  15. Stir in the prawns and cook until pink
  16. Finally, stir in the lemon juice
  17. Serve with a prawn and some lemon zest on top

Enjoy! Yum.Me!

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