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Creamy Prawn and Leek Risotto
Indulge in the creamy decadence of this prawn and leek risotto, where tender prawns meet the subtle sweetness of sautéed leeks, all enveloped in a rich, velvety Arborio rice. A splash of white wine elevates this comforting dish, making it a perfect centerpiece for a cozy dinner or a sophisticated gathering. This recipe is inspired by the Italian risotto tradition, showcasing the art of slow cooking and the beauty of fresh ingredients. Each spoonful is a warm embrace, transporting you to the charming trattorias of Italy.
Ingredients
- Olive oil
- 2 tablespoons
- Unsalted butter
- 2 tablespoons
- Leeks
- 2, cleaned and sliced
- Garlic
- 3 cloves, minced
- Arborio rice
- 1 cup
- White wine
- 1/2 cup
- Chicken or vegetable broth
- 4 cups, heated
- Prawns
- 1 pound, peeled and deveined
- Parmesan cheese
- 1/2 cup, grated
- Fresh parsley
- 1/4 cup, chopped
- Salt and pepper
- to taste
Instructions
- In a large pan, heat the olive oil and butter over medium heat until melted.
- Add the sliced leeks and minced garlic to the pan. Sauté for about 5 minutes, or until the leeks are soft and translucent.
- Stir in the Arborio rice, ensuring each grain is coated with the oil and butter mixture, cooking for about 2 minutes.
- Pour in the white wine and cook, stirring frequently, until it is mostly absorbed by the rice.
- Begin adding the heated broth, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
- In a separate pan, cook the prawns over medium heat until they turn pink and are cooked through, approximately 3-4 minutes. Season with salt and pepper.
- Once the risotto is cooked, remove it from heat and stir in the grated Parmesan cheese and cooked prawns. Adjust seasoning with salt and pepper to taste.
- Serve the risotto hot, garnished with chopped fresh parsley.
Tips
- For added depth of flavor, consider adding a pinch of saffron while cooking the risotto.
- You can substitute the prawns with scallops or chicken for a different twist.
- For a vegetarian version, omit the prawns and use vegetable broth, adding in seasonal vegetables like asparagus or peas.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 550 Fat: 24g Carbs: 60g Protein: 32g Sodium: 800mg Sugar: 2g
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