Imagine you're in Italy as you stir the risotto rice but be prepared to think a little Oriental when you wok fry the prawns with ginger, garlic and chilli. Confused? You won't be as the prawns snuggle up on top of the rice in this exciting but easy fusion dish.
Serves 4
Ready in 35 minutes
Per serving:
400kcals
5.1g fat (1.2g saturated)
14.6g protein
78.5g carbs
12.6g sugar
1.9g salt
1. Put the prawns in a bowl with the ginger, 1 crushed garlic clove, chilli sauce and 1 tablespoon of lemon juice. Mix together and set aside while you make the risotto.
2. Pour the stock into a saucepan, add the saffron and simmer over a low heat. Melt the spread in a heavy-based pan and sauté the onions and remaining crushed garlic for 2 minutes. Stir in the rice and zest and cook for 1 minute. Add a ladleful of the stock and cook, stirring occasionally, until it has been absorbed. Continue to add the stock, a ladleful at a time, and cook for about 20 minutes, or until the rice is just cooked. Remove from the heat, stir in the remaining lemon juice and set aside.
3. Heat a wok or large frying pan over a very high heat. When really hot, tip in the prawn mixture and cook, stirring, for 2-3 minutes, until the prawns turn pink and the sauce is bubbling and thick.
4. Spoon the risotto into warm bowls, top with the prawns and scatter over the parsley to serve.
© delicious. magazine
A fresh, vibrant dish to partner with a zesty, modern white like Australian Riesling
The best of British cooking from Hugh Fearnley-Whittingstall
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.