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.
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
- In a large pan, sauté the fennel, onion, and garlic in butter until softened.
- Add the Arborio rice and stir to coat in the butter, then pour in the white wine and cook until absorbed.
- Gradually add the stock, stirring constantly, until the rice is creamy and al dente.
- Stir in the prawns and cook for a few minutes until pink and cooked through.
- 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