Sil­ver­beet and prawn risotto

North West Telegraph - - North West Lifestyle -

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.

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