Prawn and spinach risotto

DifficultyBeginner

We do love a risotto, it's pleasurably soothing and relaxing to make and the rich, creamy result is perfect comfort food, all that's required is some patience for stirring, a bowl and a spoon. There is no cheese in this recipe but feel free to indulge and don't be afraid to use extra virgin olive olive when frying the vegetable base, if Italians can use it for cooking them so can you.

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Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 tsp Fennel seeds
 1 Small onion finely chopped
 1 Stick of celery finely chopped
 1 Small bulb of fennel finely chopped, keep the fennel fronds if there is any to use for garnish
 1 Garlic clove finely chopped
 300 g Risotto rice, Arborio or Carnaroli
 200 ml White wine, the quality of which you would drink
 800 ml Fish/Seafood/Prawn stock, you may use less or more depending on the quality of your rice, hot in a pan ready to ladle into your rice
 250 g Raw King Prawns
 75 g Baby spinach
 1 Lemon , zest and juice separated
 Salt and Pepper for seasoning
 Fennel fronds to garnish
 Extra virgin olive oil to drizzle as a garnishEarly Harvest is ideal as a final drizzle
Serves 4 as a generous starter, 2 to 3 as an indulgent main
1

Heat the oil it a medium heat n a large frying pan and fry the fennel seeds until fragrant.

2

Add the onion, celery and fennel to the pan and slowly cook, stirring often until softened, approx. 10-15 mins

3

Add the garlic and cook for a further 3 minutes

4

Add the rice and stir until every grain is coated and the rice starts to absorb all the liquid in the pan.

5

Turn up the heat slightly and add the white wine, let this bubble stirring all the time and be absorbed by the rice, then add a ladle of the hot stock, continue to stir until this to has been absorbed.

6

Turn the heat back down and whilst stirring continue to add the stock, a ladle at a time, until it's all absorbed, the risotto is creamy and the rice is just cooked

7

Add the prawns and stir through the hot risotto, they will only take a few minutes to cook, then add the spinach and continue to stir until it's all wilted into the rice.

8

Stir through the lemon zest and the lemon juice, season, with salt and pepper and then cover the pan with a lid and leave for 2-3 minutes.

9

Divide the risotto into bowls, garnish with the fronds if you have some, a drizzle of extra virgin olive oil, grab a spoon and enjoy

Ingredients

 1 tsp Fennel seeds
 1 Small onion finely chopped
 1 Stick of celery finely chopped
 1 Small bulb of fennel finely chopped, keep the fennel fronds if there is any to use for garnish
 1 Garlic clove finely chopped
 300 g Risotto rice, Arborio or Carnaroli
 200 ml White wine, the quality of which you would drink
 800 ml Fish/Seafood/Prawn stock, you may use less or more depending on the quality of your rice, hot in a pan ready to ladle into your rice
 250 g Raw King Prawns
 75 g Baby spinach
 1 Lemon , zest and juice separated
 Salt and Pepper for seasoning
 Fennel fronds to garnish
 Extra virgin olive oil to drizzle as a garnishEarly Harvest is ideal as a final drizzle

Directions

Serves 4 as a generous starter, 2 to 3 as an indulgent main
1

Heat the oil it a medium heat n a large frying pan and fry the fennel seeds until fragrant.

2

Add the onion, celery and fennel to the pan and slowly cook, stirring often until softened, approx. 10-15 mins

3

Add the garlic and cook for a further 3 minutes

4

Add the rice and stir until every grain is coated and the rice starts to absorb all the liquid in the pan.

5

Turn up the heat slightly and add the white wine, let this bubble stirring all the time and be absorbed by the rice, then add a ladle of the hot stock, continue to stir until this to has been absorbed.

6

Turn the heat back down and whilst stirring continue to add the stock, a ladle at a time, until it's all absorbed, the risotto is creamy and the rice is just cooked

7

Add the prawns and stir through the hot risotto, they will only take a few minutes to cook, then add the spinach and continue to stir until it's all wilted into the rice.

8

Stir through the lemon zest and the lemon juice, season, with salt and pepper and then cover the pan with a lid and leave for 2-3 minutes.

9

Divide the risotto into bowls, garnish with the fronds if you have some, a drizzle of extra virgin olive oil, grab a spoon and enjoy

Prawn and spinach risotto

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