Creamy Prawn and Leek Risotto

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

1. In a large pan, heat the olive oil and butter over medium heat until melted.
2. Add the sliced leeks and minced garlic to the pan. Sauté for about 5 minutes, or until the leeks are soft and translucent.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil and butter mixture, cooking for about 2 minutes.
4. Pour in the white wine and cook, stirring frequently, until it is mostly absorbed by the rice.
5. 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.
6. 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.
7. 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.
8. Serve the risotto hot, garnished with chopped fresh parsley.