Written By RV Recipes on Friday, May 10, 2019 | May 10, 2019
This Prawn and Chilli Risotto was submitted by Brian from beautiful Broome in Western Australia.
20ml (4 tsp) olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
200g arborio rice
1,2 litres good quality fish stock, hot
500g prawns, cleaned and shelled
2 green chillies, seeded and finely chopped
salt and freshly ground black pepper, to taste
250ml (1 cup) fresh cream
fresh flat-leaf parsley, finely chopped, to garnish
1. Heat the butter and olive oil in a large frying pan and sauté the onion and garlic for 2 minutes.
2. Add the rice and stir to combine with the onion and garlic mixture. Slowly add the fish stock one ladleful at a time, making sure that the liquid has been absorbed before adding the next ladleful of stock. Stir until all the stock has been used and the rice is al dente.
3. Stir through the prawns and chillies and cook until the prawns are heated through, about 10 minutes. Season.
4. Add the cream and heat through. Sprinkle with the parsley and serve hot.
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Photos are a serving suggestion only and may not be an exact representation of the recipe above.