Spinach, prawn and lemon risotto
( SERVES 4 )
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|1½ Ltr||Chicken stock|
|1||Onion, finely chopped|
|1½ cups||Arborio rice|
|1 cup||White wine|
|1||Lemon, for one tbsp of rind|
|500 g||Cooked prawns, peeled, tails intact|
|100 g||Baby spinach|
|1 to taste||Salt & freshly ground pepper|
|1||Parmesan cheese, finely grated|
|2 to serve||Lemons|
- Place the stock in a saucepan over medium heat and bring to a simmer.
- Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until softened. Add the rice and wine and cook, stirring, for 2-3 minutes or until the wine is absorbed. Gradually add the hot stock, 1 cup at a time, stirring continuously for 25-30 minutes or until the stock is absorbed and the rice is al dente. Stir through the lemon rind, prawns, baby spinach, salt and pepper and cook for 1-2 minutes or until warmed through.
- Serve with parmesan and lemon wedges.
TipsArborio rice is a medium-grain rice with a soft, chalky texture. When it cooks, starch is released, resulting in a creamy texture. * To cook arborio rice using the absorption method, combine 1 cup rice to 1 1/2 cups water in a saucepan over high heat. Bring to the boil, reduce heat to low, cover and cook for 15 minutes. Remove from heat and stand, covered, for 5 minutes. One cup of dry rice should make approximately 3 cups of cooked rice. * You can also use other types of medium-grain rice, such as carnaroli and vialone nano. These will give similar results to arborio when cooked. * Heating stock before adding it to the rice ensures a constant cooking temperature in the saucepan.