Prawn And Pine Nut Risotto Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pan and sauté diced onions until translucent.
• STEP 2.Add Arborio rice and toast it for a few minutes until it becomes slightly translucent.
• STEP 3.Gradually add hot vegetable or chicken broth to the rice, stirring constantly until absorbed.
• STEP 4.Continue adding broth and stirring until the rice is cooked al dente.
• STEP 5.In a separate pan, cook the prawns until pink and cooked through.
• STEP 6.Toast the pine nuts in a dry pan until golden brown.
• STEP 7.Stir the cooked prawns and toasted pine nuts into the risotto.
• STEP 8.Season with salt, pepper, and any desired herbs or spices.
• STEP 9.Serve hot and enjoy the creamy and flavorful prawn and pine nut risotto.

Cooking Tips

• Use a good quality Arborio rice for the best results.
• Stir the risotto constantly to ensure even cooking and prevent sticking.
• You can add grated Parmesan cheese at the end for extra creaminess and flavor.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a pan with a splash of broth or water to restore its creamy texture.
• Serve the prawn and pine nut risotto as a main course with a side salad or crusty bread.