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RISOTTO WITH HARISSA GRILLED PRAWNS & CRISPY KALE

Posted by Ben Roberts on

RISOTTO WITH HARISSA GRILLED PRAWNS & CRISPY KALE

RISOTTO WITH HARISSA GRILLED PRAWNS & CRISPY KALE

Ingredients:

  • 20 Australian prawns, peeled and cleaned
  • 1 tbsp harissa paste
  • 100g butter
  • 100ml  olive oil
  • 120g baby kale leaves
  • 1 small brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 250g Arborio rice
  • ½ cup white wine
  • 3 cups (750ml) hot vegetable stock, simmering
  • 1/3 cup crème fraiche
  • ½ cup parmesan, finely grated, extra to serve
  • finely grated zest of 1 lemon
  • lemon, to serve
Method:
  1. Place prawns, harissa paste and 1 tbsp of olive oil in a bowl and toss to combine. Refrigerate until ready to use.
  2. Heat 2 tbsp olive oil in a wide casserole dish over medium- high heat. Add half baby kale and cook until crispy and slightly translucent. Remove and drain on paper towel. Repeat with the remaining baby kale.
  3. Heat 1 tbsp  of olive oil and half the butter over medium heat. Add onion and garlic & reduce to low heat and cook for 10-15 minutes until soft but not browned. Add rice and cook for 1 minute until rice is coated and slightly toasted. Add wine and stir until almost evaporated. Add hot stock a ladleful at a time, stirring continuously until stock is fully absorbed before adding another. Simmer for 18-20 minutes or until rice is al dente. Remove from the heat and let risotto stand covered for 5 minutes.
  4. Heat 1 tbsp of olive oil in a large non-stick saucepan over high heat. Add prawns to the pan in cook for 1 minute each side until golden and cooked through. Keep warm
  5. Remove lid from risotto and add parmesan, crème fraiche, lemon zest and remaining butter & gently stir until creamy. Top with grilled prawns, crispy kale and fresh lemon to serve.

Buy online and receive at home: Prawns

 

Recipe via www.instagram.com/australianprawns


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