Prawn and Spinach Risotto
We recently had buffet lunch at a prestigious restaurant. I was so excited to try the risotto from the Italian section! This was one of the first main dishes I tried, but I was so disappointed with how the risotto was cooked. The taste was really good with lots of flavours in it, but the rice was not cooked properly. You know rice still needs cooking, when you can feel uncooked bits and pieces in your mouth. This made the initial eating experience terrible! Our friend who was with us then said that risotto is not an easy dish to cook, as you can either make or break this meal. I was inspired by what he said and for the first time cooked it myself! I was so pleased with the result and I am so happy to share it with all of you!
Course:
Main Course
Ingredients
- 2 cups Arborio rice
- 1 brown onion chopped
- 3 cloves Garlic minced
- 2 cups vegetable stock
- 2 cups fish stock
- 1 cup water
- 500 g prawns peeled and deveined
- 4 cups Baby spinach
- 30 g Butter
- Salt and pepper to taste
Instructions
Preparation
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Heat oil in saucepan over moderate heat. Add onion and garlic, then cook for 2 minutes or until soft.
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Add rice and cook for a further 2 minutes, stirring continuously until rice is well coated and glossy.
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Add 1 cup of hot stock at a time, stirring until absorbed. Continue to add stock and stir. After adding all the stock, add the cup of water until rice is just tender.
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Add salt and pepper to taste. I used fish sauce instead of salt to make it even tastier.
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Stir in prawns, spinach and butter. Cook over low heat for 2-3 minutes or until prawns are cooked.
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Serve and Enjoy!
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