King prawn and courgette risotto with crispy pancetta
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King prawn and courgette risotto with crispy pancetta
Seafood recipes
Main course recipes




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INGREDIENTS
24 whole King prawn(s)
2 whole Shallot(s)
2 whole Garlic clove(s)
125 ml Dry white wine
250 g Arborio rice
750 ml Fish stock
0.5 bunch Basil
1 whole Courgette(s)
50 g parmesan
50 g Unsalted butter
6 whole Pancetta slice(s)
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
50 ml olive oil
 

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DIRECTIONS
01
Preheat the oven to 200'C

02
Place the pancetta onto a baking tray lined with greaseproof paper and cook in the oven for 10 minutes until crispy

03
Peel the prawns by removing the heads and then peeling away the shells

04
Then make a small incision along the back of each prawn and remove the vein

05
Keep the heads for the stock

06
Finely dice the shallot and garlic and cut the courgette into small cubes

07
Shred the basil and grate the parmesan cheese

08
Cut the butter into small cubes

09
For the stock: Fry the prawn heads in a little hot oil until they start to change colour, then add the stock and bring to the boil

10
Simmer for 10 minutes and then remove from the heat

11
Strain the stock and use to make the risotto

12
In the meantime, heat some oil in a large pan and add the shallot

13
Cook for 5 minutes until soft and add the garlic, then cook for a further 30 seconds

14
Add the rice and cook for 1 minute until transluscent

15
Add the wine and stir until the wine is absorbed by the rice

16
Start adding the stock ladle by ladle whilst constantly stirring the risotto

17
Add the diced courgettes after 5 minutes of cooking

18
Once the risotto is nearly cooked add the prawns and any remaining stock

19
Stir until the risotto rice is al dente

20
Stir in the butter the shredded basil and add the parmesan cheese

21
Season with a few pinches of salt and pepper to taste

22
Serve immediately with the strips of crisp pancetta.

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