Prawn, sweetcorn and saffron risotto
Prepare to impress your dinner guests with this showstopper prawn risotto, garnished with a bacon shard and truffle oil. The sweetcorn adds a lovely creaminess to the dish, which is perfumed with saffron, lemon and the kick of red chilli. It's low in fat and high in folate from the sweetcorn, which helps protect your heart and cardiovascular system.
Ingredients
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1 tbsp
olive oil
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1
white onion, finely chopped
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1 sprig
fresh rosemary
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2
garlic cloves, crushed
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1
red chilli, deseeded and finely chopped
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1
lemon, zested and juiced
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300g
carnaroli risotto rice
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Large pinch of saffron
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1.2 litres
fish stock
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4 rashers
streaky bacon
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2 x 170g pack
king prawns
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160g
frozen sweetcorn kernels
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Small handful of pea shoots, to garnish
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Truffle oil, to drizzle
Directions
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Heat the olive oil in a frying pan and sauté the onion gently for 5-10 minutes until soft and translucent but not coloured. Stir in the rosemary, garlic, red chilli and lemon zest and cook for 1 minute more.
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Add the carnaroli risotto rice, toast for a minute, then add a ladleful of the stock with the saffron strands.
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Stir frequently and cook over a medium heat until nearly all the stock has been absorbed. Keep adding the stock gradually and repeat until the rice is nearly cooked (this should take 15/20 minutes).
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Meanwhile, lay the bacon out on a lined baking tray and place under a hot grill for 4 minutes on each side or until sizzling and crisp. Keep warm.
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To finish the risotto, add the king prawns and sweetcorn and continue to cook for 3-4 minutes, flipping the prawns over halfway for an even cook. Squeeze in the lemon juice, season to taste, and remove from the heat. Leave the risotto to sit for 2 minutes.
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Divide the risotto between bowls and top with the bacon shards. Garnish with pea shoots and a drizzle of truffle oil before serving.
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