Make this classic rice dish, finished in the Italian way with freshly grated Parmesan cheese and olive oil. Served in smaller amounts, risotto makes a good side dish.
1 onion, sliced
2 cloves of garlic, crushed
100g courgettes, sliced
225g long-grain rice
900ml chicken stock
Pinch of saffron
225g peeled prawns
25g grated parmesan cheese
1 tbls olive oil
Preparation time : 10 minutes
Cooking time : 25-30 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Heat the butter in a heavy-based frying-pan. Add the onion and fry for 3-4 minutes until softened. Add the garlic and courgettes and fry for a further 2 minutes. Add the rice and cook, stirring continuously, for 2 minutes.
2. Add a third of the stock and the saffron to the vegetables and rice. Simmer gently until the rice absorbs the liquid. Add another third of the stock and simmer until all the liquid has been absorbed completely.
3. Mix in the prawns and continue to cook until the rice is tender and moist, add extra stock if it needs it. Stir in the Parmesan cheese and oil, and transfer to a warmed serving dish.
Tip : Use authentic Italian arborio rice instead of long-grain. You can also substitute 125ml dry White wine for some of the stock.
A bottle of chilled weneto, an Italian White wine, goes well with this dish. Enjoy your meal!