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Risotto with Tiger Prawns and Beetroot

Yields4 ServingsTotal Time40 mins

Looks stunning and tastes sensational. Ideal for a midweek treat, or served well at any dinner party.

RISOTTO WITH TIGER PRAWNS AND BEETROOT

 50 g PURE OLIVE SPREAD
 320 g ARBORIO RISOTTO RICE
 1.50 l VEGETABLE STOCK
 450 g RAW TIGER PRAWNS
 1 RAW, PEELED BEETROOT (CUT IN HALF)
 250 ml WHITE WINE
 4 BANANA SHALLOTS (FINELY CHOPPED)
 2 tbsp EXTRA VIRGIN OLIVE OIL
 2 GARLIC CLOVES (CRUSHED)
 3 tbsp CHOPPED FRESH PARSLEY
 SALT & GROUND BLACK PEPPER TO SEASON
1

Heat the oil and 25g of Pure spread in a large deep frying pan, gently fry the shallots and garlic for 4 minutes until they start to soften.

2

Add the rice and stir until all the grains are coated with the Pure spread, pour over the wine and cook until it has been fully absorbed.

3

In a separate pan bring the stock to a simmer. Add a ladleful of hot stock to the rice and cook over a moderate heat for 5 minutes, stirring, until the liquid is absorbed.

4

Repeat at 5-minute intervals until all the stock has been absorbed. Season to taste.

5

10 minutes before the risotto is cooked, add the raw beetroot to the stock and allow the beetroot to infuse the stock.

6

Continue cooking adding the stock a ladle at a time. 5 minutes before finishing add the prawns.

7

When the risotto is ready to remove the pan from heat and stir in the remaining Pure spread and parsley.

8

The finished risotto should be quite fluffy but not soupy. Cover and leave for one minute before serving.

Nutrition Facts

4 servings

Serving size

4