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Curried prawn risotto

Name: Curried prawn risotto
Prep time: 16 min
Cook time: 43 min
Total time: 59 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g prawns; 30 g butter; 1 tablespoon curry powder; 50 g onion; 4 tablespoons olive oil; 2 glasses rice; 1 glass dry white wine; 4 glasses vegetable stock; 100 ml cream; 50 g Parmesan (Parmigiano Reggiano); Salt; Pepper

In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.

122 K 4.3/5 (25 reviews)516509

Duration

60 min.

Difficulty

Easy

Last modified on: December 30^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 500 g prawns
2 30 g butter
3 1 tablespoon curry powder
4 50 g onion
5 4 tablespoons olive oil
6 2 glasses rice
7 1 glass dry white wine
8 4 glasses vegetable stock
9 100 ml cream
10 50 g Parmesan (Parmigiano Reggiano)
11 Salt
12 Pepper
Total weight: 1,525 grams

Times for this recipe

Preparation

20 min.

Cooking

45 min.

All in all

60 min.

Preparation 20 min.

Cooking 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Peel the prawns and cut into small pieces.

Stage 2 - ⌛ 5 min.

Melt 30 g butter in a frying pan, add the prawns and fry until lightly browned.

Stage 3 - ⌛ 1 min.

When fried, add 1 tablespoon curry powder and mix well. Leave to cook for a further minute and remove from the heat.

Set aside.

Stage 4 - ⌛ 2 min.

Prepare 50 g onion and chop finely.

Pour 4 tablespoons olive oil into a large saucepan on medium heat. When hot, add the onion, salt and pepper and cook for 1 or 2 minutes without colouring.

Stage 5 - ⌛ 2 min.

Tip in 2 glasses rice, stir for 2 or 3 minutes until the rice has "pearled", or become translucent.

Stage 6 - ⌛ 3 min.

Pour in 1 glass dry white wine and stir until the liquid has been completely absorbed.

Stage 7 - ⌛ 30 min.

Turn down the heat and add 4 glasses vegetable stock gradually, stirring all the time.

Stage 8

The rice should be cooked but still quite moist.

Stage 9 - ⌛ 2 min.

Add 100 ml cream and mix well.

Stage 10 - ⌛ 2 min.

Add the spiced prawns...

Stage 11 - ⌛ 2 min.

...then the grated 50 g Parmesan (Parmigiano Reggiano) and your risotto is ready.

Remarks

For a stronger curry flavour, you can add an extra tablespoon of curry powder between stage 5 and 6.

If you don't have any vegetable stock, a chicken stock cube will work fine.

Keeping: 2 or 3 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=16 %	16 g RDI=6 %	16 g RDI=22 %	253 kcal RDI=13 %	1,062 kJ RDI=13 %
Per person	38 g RDI=60 %	61 g RDI=23 %	62 g RDI=85 %	964 kcal RDI=48 %	4,040 kJ RDI=48 %
Whole recipe	155 g RDI=240 %	247 g RDI=93 %	249 g RDI=342 %	3,859 kcal RDI=193 %	16,158 kJ RDI=193 %