Prawn, mushroom and Alexanders risotto

    1 hour

    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.

    7 people made this

    Serves: 6 

    • 4 tablespoons olive oil
    • 300g wild mushrooms, chopped
    • 300g Alexanders stems, chopped
    • 30g butter
    • 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

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. Remove from the heat and stir in the mushrooms and Alexanders stems. Stir through the chives and Parmesan cheese. Serve immediately.

    Alexanders substitutions

    If Alexanders is not in season, you can substitute with marsh samphire or asparagus.

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