Teresa's Recipes
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
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2, cleaned and sliced Leeks
- 3 cloves, minced Garlic
- 1 cup Arborio rice
- 1/2 cup White wine
- 4 cups, heated Chicken or vegetable broth
- 1 pound, peeled and deveined Prawns
- 1/2 cup, grated Parmesan cheese
- 1/4 cup, chopped Fresh parsley
- to taste Salt and pepper
Dietary Notes
- 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
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.