Name: Prawn, Fennel & Rocket Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 400g prawns, peeled and deveined; 1 fennel bulb, finely diced; 1 onion, finely chopped; 2 garlic cloves, minced; 300g Arborio rice; 150ml white wine; 1L vegetable stock; 50g Parmesan cheese, grated; 50g butter; 2 cups rocket leaves; Salt and pepper to taste

How To Make Prawn, Fennel & Rocket Risotto

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Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

400g prawns, peeled and deveined
1 fennel bulb, finely diced
1 onion, finely chopped
2 garlic cloves, minced
300g Arborio rice
150ml white wine
1L vegetable stock
50g Parmesan cheese, grated
50g butter
2 cups rocket leaves
Salt and pepper to taste

Instructions

Heat a large pan over medium heat and melt the butter. Add the diced fennel, onion, and garlic. Cook until soft and translucent.
Add the Arborio rice to the pan and stir to coat in the butter. Cook for 1-2 minutes until the rice starts to become translucent.
Pour in the white wine and cook until it has been absorbed by the rice.
Gradually add the vegetable stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue this for about 20 minutes or until the rice is cooked but still slightly al dente.
In a separate pan, heat some oil over medium-high heat and add the prawns. Cook for 2-3 minutes until they turn pink and are cooked through.
Once the risotto is cooked, remove it from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Serve the risotto in bowls, topped with the cooked prawns and a handful of rocket leaves.