About this recipe:This rice dish has the perfect combination of flavours and textures. Prawns, pine nuts and chilli grace this delicious risotto. Serve as is or with shavings of Parmesan cheese.
2 tablespoons olive oil
1 onion, finely chopped
455g Arborio (risotto) rice
125ml white wine
1 litre low salt chicken stock, warmed
4 tablespoons garlic flavoured butter
1 pinch of chilli powder
350g medium prawns, peeled and deveined, tails left on
1 carrot, cut into thin strips
45g pine nuts
4 tablespoons sliced black olives
1 large red chilli, finely chopped
ground black pepper to taste
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Method Prep:25min › Cook:35min › Ready in:1hr
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.
Pour in the white wine and stir until evaporated. Pour in 75ml of the warm chicken stock; stir constantly as the risotto simmers and slowly absorbs the stock, about 8 minutes. Add half of the remaining stock and continue stirring until absorbed, about another 8 minutes.
Stir in garlic butter, chilli powder, prawns, carrot, pine nuts, black olives and red chilli until the butter has melted. Stir in the remaining chicken stock and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
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.