Portstewart Prawn And Fennel Risotto

This Portstewart Prawn and Fennel Risotto is a delicious Northern Irish dish that combines the fresh flavors of prawns and fennel with creamy risotto rice.

Portstewart Prawn And Fennel Risotto

Ingredients

  • 1 cup Arborio rice
  • 1 fennel bulb, thinly sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 4 cups vegetable or fish stock
  • 1 lb fresh prawns, peeled and deveined
  • 1/2 cup grated Parmesan cheese (optional)
  • 2 tbsp butter or dairy-free margarine
  • Salt and pepper to taste

Instructions

  1. In a large pan, sauté the fennel, onion, and garlic in butter until softened.
  2. Add the Arborio rice and stir to coat in the butter, then pour in the white wine and cook until absorbed.
  3. Gradually add the stock, stirring constantly, until the rice is creamy and al dente.
  4. Stir in the prawns and cook for a few minutes until pink and cooked through.
  5. Remove from heat and stir in the Parmesan cheese (if using). Season with salt and pepper to taste.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
20g
Fat
10g

Supplies

Large pan Stirring spoon Measuring cups and spoons

Tools

Cutting board Knife Grater (if grating Parmesan cheese)

Serving suggestions

Serve the Portstewart Prawn and Fennel Risotto with a side of crusty bread and a fresh green salad.

Tips & tricks

For an extra burst of flavor, add a squeeze of lemon juice over the risotto before serving.

Cost

$25