Risotto is not a fast food. 

In the UK we tend to expect our food to ready in five minutes, however just because this takes around 30 minutes to cook it doesn’t mean we should never include risotto in our meal choices.

It is a high starch food, meaning it tends to get bad press. However the prawns and fresh rocket has a positive effect on the overall impact of the blood sugar. And let’s face, you won’t be eating it more than once every two weeks or so. Plus the starchy-ness also means that children like the flavour and texture.

This recipe is great for a Friday night, with a glass of wine in hand whilst you have a chat to those around you or maybe for a relaxed supper party with friends.

If risotto had a gender, it would be male. It needs a lot of attention and fuss but the big ego is worth it!
Serves 4 generously 

1 pack (500gms) Arborio risotto rice
2 onions (chopped very small)
Olive oil
1 ½ litres of hot stock/bouillon (vegetable); check cooking instructions
1 large pack of raw King prawns or cooked prawns of any size*
4 – 5 tablespoon of Wild Garlic Pesto (a jar of basil pesto)
2 red sweet peppers (chopped)
1 small bag of fresh Rocket, well washed
2 – 3 Tablespoons of Parmesan to taste

*Prawns can be very expensive. Go for the size; King, Large or Small that is the most affordable.

If using raw prawns these will need cooking well without over doing them.

If using cooked, ensure they are steaming hot and heated all the way through, again without over doing it and turning them into rubber.

Be aware that all seafood do carry health risks especially is allergic.

 Method 

As each brand of Risotto rice is slightly different, it is best to follow their instructions. However these should be in line with the following:

  1. Gently fry the onions in the olive oil.  Do not overheat the oil.
  2. After 4 minutes add the rice and coat with the oil and onions and cook for a further 2 couple of minutes.
  3. Add a ladle of stock and stir until absorbed
  4. Keep ladling and stirring, with the same method all of the stock has been absorbed
  5. After 10 – 15 minutes add the raw King prawns (if using) at this point.
  6. Stir in for another 5 to 10 minutes until the rice has a slight bite to it but the risotto is creamy and all of the liquid has been absorbed.  Ensure that the prawns are also cooked at this point. This means they should be opaque and not translucent as they were when uncooked.
  7. When the rice and prawns are cooked, take off the heat and stir in the red peppers, wild garlic pesto and the rocket leaves.
  8. Sprinkle with freshly grated Parmesan or a hard mature cheddar (apologises to our Italian cousins!)
Nutritional Information 

The prawns provide significant levels of zinc and protein. There are heaps of phytonutrients in the wild garlic, rocket, onions and red peppers. This dish has higher levels of fat than advisable for those watching their weight or problematic cholesterol levels. However for those not in these categories do not be put off as we all a need a certain amount fat in our diet too.