Prawn and Pine Nut Risotto recipe
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Ingredients
- 2 tablespoons olive oil 1 onion, finely chopped 2 cups Arborio rice ½ cup white wine 1 quart reduced-sodium chicken broth, warmed ¼ cup chile-garlic flavored butter 12 ounces medium shrimp, peeled and deveined, tails left on 1 carrot, cut into thin strips ⅓ cup pine nuts ¼ cup sliced black olives 1 large red chile pepper, minced ground black pepper to taste
Nutrition Info
- 764.7 caloriescarbohydrate: 99.2 gcholesterol: 151.1 mgfat: 25.6 gfiber: 3.1 gprotein: 27.2 gsaturatedFat: 7.5 gservingSize: -sodium: 437 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Prawn and Pine Nut Risotto
Directions
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Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil, continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth, stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
At this point, taste the rice, it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.