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Prawn risotto

Ingredients:

  • 340-400g large cooked and peeled prawns (frozen)
  • 600g celeriac, peeled and diced
  • 1 large onion, diced
  • 900ml boiling water from kettle
  • 250g risotto rice
  • 60g strong cheddar cheese
  • 4 tblsp half fat crème fraiche
  • 15g butter
  • 1/2 tsp salt
  • Freshly ground black pepper

Method:

  1. In a large saucepan, over a medium heat, melt the butter.
  2. Add the onion and celeriac and fry for a few minutes.
  3. Add all the rice and stir with the vegetables.
  4. Add a little of the boiling water and stir until all of the water is absorbed by the rice.
  5. Keep adding more water little by little, once the previous amount has been absorbed, stirring all the time. This can take up to 15 minutes.
  6. When you have added all of the water and it has been fully absorbed add the prawns and mix well.
  7. Stir in the half fat creme fraiche.
  8. Cook for a further 4-5 minutes.
  9. To finish, grate and stir in the cheddar cheese.
  10. Serve.

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