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Butterflied Tiger Prawn, Fennel and Orange Risotto
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A fresh-tasting and creamy risotto is made by sautéeing aniseedy fennel and butterflied, succulent prawns. Italians never add cheese to fish, but the butter gives it enough richness.
Large, heavy-based saucepan
Typical values per serving:
This recipe was first published in April 2006.