Brown Rice Prawn Risotto
If you are a lover of risotto as I am, this alternative recipe using brown risotto rice will definitely be a winner to add to your ‘risotto repertoire’. A classic creamy risotto yet made with the nutty, slightly chewy brown risotto rice found available in most supermarkets. I add the prawns for a seafood touch garnished with plenty of fresh lemon and black pepper. For the brave who love chilli spice please add a few drops of Fiery Chilli Sauce for that additional spicy heat (optional of course).
Finally, if you cannot find brown risotto rice, do make with a brown short grain. Please note as you are using brown rice, the cooking time is much longer than a standard risotto made with white risotto rice.
Ingredients
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400g brown risotto rice- washed or soaked overnight
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500g cooked, frozen prawns- defrosted, any tails removed & roughly chopped
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1-2 tbsp olive oil
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1 large red onion
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2 cloves of garlic
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4 celery stalks
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1 litre chicken stock
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70g butter
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100g parmesan cheese & cheddar cheese mixed- grated
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Garnish
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Fresh lemon wedges
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Coarsely ground black pepper
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Fiery Chilli Sauce- optional
Instructions
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Prepare vegetables:
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01 Place onions, garlic, celery into a food processor and pulse to a coarse mixture. Do not over pulse, only a fine dice is required or chop by hand if you prefer.
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Make risotto:
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02 Heat oil in a large pan, sauté mushrooms and add all vegetables from the food processor. When all softened add the risotto rice and stir for one minute. Now start adding the chicken stock, a couple of large ladles at a time. As each ladle is absorbed slowly add more Gently simmer the risotto and in stages add more stock, until the rice is tender to the bite. Now add the chopped prawns. When the prawns are cooked remove from the heat, check the seasoning and add butter and cheeses. Cover the pan and leave to rest for a few minutes to allow the flavours to infuse.
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Serve:
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03 Take to the table hot and garnish with fresh lemon wedges, extra freshly ground black pepper and a dash of Fiery Chilli Sauce.
Notes
Brown risotto rice is best for this dish, though I have made it with short grain brown rice when desperate. Using brown rice often means the cooking process does take longer than standard white risotto rice. Have patience as the end result is definitely worth waiting for. I also recommend soaking the rice in cold water in the refrigerator overnight before cooking the following day. As with any risotto if you feel the need for more comfort add extra butter and a load more cheese at the final stage!
