Prawn risotto

This risotto uses just wine, butter and parmesan along with the prawns. I read something Nigel Slater wrote recently about sometimes wanting just a simple unembellished risotto. This is my version.

What to use – serves 1

  • risotto rice – about 80g
  • 100ml white wine
  • 150g prawns
  • 2 cloves garlic
  • olive oil
  • butter
  • parmesan

How to use it

Add a couple of teaspoons of olive oil to a non-stick pan and add the rice. Stir so all the grains are coated and cook for a couple of minutes.

Add the white wine and bring to a bubble. Keep stirring and bubbling until it’s reduced.

Slice or crush the garlic and add to the pan. Stir and cook for a minute.

Start to add boiled water. I didn’t use stock but you can do if you want a stronger flavour. I didn’t measure any of this. I probably used about 100ml wine and no idea on the water but you basically keep the rice wet until it’s cooked. So keep adding water until the rice is just al dente. At this point season well, and add the prawns to warm through for a couple of minutes.

Add a big knob of butter, stir in until melted and season.

Serve with parmesan – which you can either stir in before serving or add on top.

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