Silverbeet and prawn risotto
Preparation 20 minutes Cooking 30 minutes Serves 4 Ingredients
1 litre fish stock 400g prawns, shelled and de-veined
1⁄2 bunch silverbeet, stems sliced, leaves roughly chopped 2 tbsp olive oil 2 cloves garlic, crushed 1 small red chilli, finely chopped 2 cup arborio rice Black pepper Method
Heat 1 tbsp oil in a pan over low heat. Add garlic. Cook silverbeet stems, leaves and prawns until prawns just change colour. Stir in chilli and remove from heat. Set aside. Heat remaining oil in a heavy saucepan over low heat. Add rice. Increase heat slightly. Stir with a wooden spoon until grains are very lightly toasted. Add hot stock to rice. Stir gently. Cover, reduce heat and simmer for 15 minutes. Stir in silver beet and prawn mixture. Simmer, covered for 5 minutes or until liquid is absorbed and rice is tender. Season with freshly ground black pepper.