Woman’s Day (New Zealand)
COCONUT PRAWN RISOTTO WITH KALE PESTO
SERVES 4 PREP 10 MINS COOK 30 MINS
• 2 tbsp olive oil, plus 1 tbsp extra
• 1 bulb fennel, trimmed, diced
• 1 onion, diced
• 2 garlic cloves, crushed
• 1½ cups arborio rice
• ½ cup white wine
• 1 litre fish stock, warm
• 165ml can coconut milk
• 16 medium green prawns, peeled, deveined, tails on
• lemon wedges, to serve KALE PESTO
• ½ bunch curly kale, stems removed
• ½ cup roasted cashews
• 2 garlic cloves
• 1 lemon, grated zest, juice
• ½ cup grated parmesan
• ½ cup olive oil
1 In a large, deep frying pan, heat oil on medium. Saute fennel, onion and garlic
4-5 mins until translucent and tender.
2 Add rice and cook, stirring, 2-3 mins until well coated. Add wine, increase heat to high and cook 1-2 mins until almost evaporated.
Add stock, one ladle at a time, and cook, stirring frequently, 15-20 mins until absorbed and rice is tender.
3 KALE PESTO Meanwhile, pulse all ingredients in a food processor until smooth. Season with salt and pepper. Set aside.
4 Stir coconut milk through risotto and season to taste. Set aside, covered, 2 mins.
5 In a medium frying pan, heat extra oil on high. Cook prawns 1-2 mins each side until cooked through. Serve risotto topped with prawns and dolloped with kale pesto. Accompany with lemon wedges.