Woman’s Day (New Zealand)

COCONUT PRAWN RISOTTO WITH KALE PESTO

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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.

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