This garlic prawn risotto recipe is a real one-pot dish (well kinda). A few simple steps and dinner will be on the table in no time :)

This would also be amazing if you added some scallops, calamari, fish or salmon.

 

May 12, 2019
  • 5m
  • 25m
  • 30m
  • 1

Ingredients

  • 4 garlic clove
  • 4 spring onion
  • 1 tbsp. olive oil
  • 130 g white wine
  • 300 g arborio rice
  • 300 g pure cream
  • 400 g water
  • 24 prawn

Instructions

Thermal Cooking Method

  1. Peel and place garlic cloves into your mixing jug and chop 3 seconds/speed 7. Scrape down the sides.
  2. Thinly slice spring onion and add to mixing jug with olive oil and cook for 3 minutes/100ºC/speed 1.
  3. Insert butterfly. Add wine and rice and cook 5 minutes/100ºC/speed 1/reverse.
  4. Add cream and water and cook for 17 minutes/100ºC/speed 1/reverse.
  5. Add prawns and cook for 1 minute/100ºC/speed 1/reverse.
  6. Transfer to your thermoserver and place lid on top. Let this sit for a few minutes.
  7. Either serve on its own or with a side salad.

Traditional Cooking Method

  1. Heat olive oil on medium heat in a large sauce pan or frying pan.
  2. Finely dice garlic and spring onion and gently cook in pan until translucent.
  3. Add rice and wine and stir until the rice is coated in the oil mix and cook for a minute or so.
  4. Mix cream and water together. Pour 1 cup of this mix over rice and cook until the liquid is almost absorbed, ensuring heat is at a gentle simmer and you are constantly stirring.
  5. When adding the last of the stock, also add in the prawns at this point.
  6. Once all liquid has been absorbed and prawns are cooked, serve immediately.

Nutrition

  • 4