Prawn And Spinach Risotto Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pan and sauté the onion and garlic until translucent.
• STEP 2.Add the Arborio rice and stir for a minute until coated in the oil.
• STEP 3.Gradually add the vegetable stock, stirring constantly until the liquid is absorbed.
• STEP 4.Add the prawns and cook until they turn pink and are cooked through.
• STEP 5.Stir in the spinach and cook until wilted.
• STEP 6.Remove from heat and stir in the Parmesan cheese and butter until melted and creamy.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve the prawn and spinach risotto hot, garnished with fresh parsley.

Cooking Tips

• Make sure to use Arborio rice for the perfect creamy texture.
• You can use fresh or frozen prawns for this recipe.
• Add a splash of white wine for extra flavor.
• Stir the risotto constantly to prevent it from sticking to the pan.

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 water or stock to restore its creamy texture.
• Serve the prawn and spinach risotto as a main course with a side salad or crusty bread.