Garlic Prawn Risotto Recipes

EASY GARLIC SHRIMP RISOTTO

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp in a single layer and sprinkle with the seasonings. Cook undisturbed for 2 minutes, then flip and continue to cook until pink and fully opaque, around 1-2 minutes more. Set aside on a plate.
• Heat the remaining oil in the same skillet. Sautee the onion and garlic for 3-4 minutes over medium heat.
• Add the rice and cook, stirring constantly, for 1 minutes.
• Pour over two cupfuls of broth. Cook over medium heat, stirring frequently, until most of the liquid has beed absorbed.
• Once the liquid is reduced, repeat the cooking process, by adding a cup of broth at a time.
• Once all the broth has been used, the rice should be plump and creamy. Remove from heat and stir in the parmesan and parsley.
• Serve the risotto topped with cooked shrimp.

GARLIC PRAWN RISOTTO

Steps:

• Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
• Set aside.
• Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured.
• Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
• Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
• Repeat twice by separately adding the remaining thirds of stock.
• Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
• Stir in parsley and season.

GARLIC SHRIMP AND ASPARAGUS RISOTTO

Steps:

• Pour chicken broth into a pot; bring to a simmer over medium-low heat.
• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
• Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
• Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
• Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.