About this recipe:This prawn, mushroom and Alexanders risotto is a great recipe to feature these flavourful wild food ingredients and the shellfish and vegetables work particularly well with the creamy rice. Look for Alexanders growing wild in the spring months in the south.
4 tablespoons olive oil
300g wild mushrooms, chopped
300g Alexanders stems, chopped
1/2 red onion, finely chopped
1 clove garlic, minced
400g Arborio or risotto rice
150ml dry white wine
1.5L vegetable stock
300g king prawns, shelled
salt and pepper, to taste
2 tablespoons chopped fresh chives
4 tablespoons grated Parmesan cheese
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Method Prep:15min › Cook:45min › Ready in:1hr
In a frying pan over a medium heat, warm half the oil and add the mushrooms and chopped Alexanders stems. Cook and stir for 6 to 8 minutes until all of the liquid has been evaporated. Remove from the pan and set aside. In the same pan, add the remainder of the oil and the butter followed by the onion and garlic and cook and stir for 4 to 6 minutes until soft.
Add the rice and toss to coat in the butter and oil. Move around in the pan until the rice becomes a pale, golden colour then pour in the wine, stirring continuously until fully absorbed. Add the stock gradually, each time waiting for it to be fully absorbed before adding a little more. Add the king prawns and continue cooking for 15 to 20 minutes until the stock is absorbed, the rice is al dente and the prawns are pink. Season well.
Remove from the heat and stir in the mushrooms and Alexanders stems. Stir through the chives and Parmesan cheese. Serve immediately.
If Alexanders is not in season, you can substitute with marsh samphire or asparagus.