Prawns
Savory Prawn and Leek Risotto: A Perfectly Balanced Mea
This Prawn and Leek Risotto recipe is a delicious and satisfying meal that is perfect for any occasion. The combination of tender prawns, leeks, and Arborio rice creates a perfectly balanced dish that is packed with flavor. The white wine and Parmesan cheese add a touch of elegance, while the parsley adds a fresh burst of flavor. This recipe is easy to make and can be on your table in under an hour. Enjoy this dish as a main course or as a side dish to any meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Prawns | 1 pound |
| Olive oil | 2 tablespoons |
| Leeks | 2 |
| Onion | 1 |
| Garlic cloves | 3 |
| Arborio rice | 1 1/2 cups |
| White wine | 1/2 cup |
| Chicken or seafood broth | 4 cups |
| Parmesan cheese | 1/4 cup |
| Parsley | 2 tablespoons |
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the prawns and cook for 2-3 minutes per side, until pink and cooked through. Remove from skillet and set aside.
- In the same skillet, add the leeks, onion, and garlic. Cook until softened, about 5 minutes.
- Add the Arborio rice and stir to coat with the vegetables. Cook for 1-2 minutes, until the rice, is lightly toasted.
- Pour in the white wine and stir until it is absorbed.
- Slowly add the chicken or seafood broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup.
- Once all of the broth has been added and the risotto is creamy, stir in the cooked prawns, Parmesan cheese, and parsley.
- Serve hot and garnish with additional chopped parsley, if desired.
