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Easy King Prawn Risotto with Freixenet Cordon Rosado Cava
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2 tsp olive oil
1 Waitrose Echalion Shallot, finely chopped
1 clove garlic, finely chopped
1 red chilli, seeded and finely chopped
200g Cooks’ Ingredients Carnaroli Risotto Rice
200ml from a 75cl bottle Freixenet Cordon Rosado Brut NV Cava, Spain
400ml hot chicken stock
200g pack Waitrose Raw
Peeled Indonesian King Prawn Tails
½ x 20g pack fresh dill, chopped
Large knob of butter
• Ideal Valentine's supper
1. Heat the oil in a pan and cook the shallot, garlic and chilli for a couple of minutes until softened. Add the rice, stir to coat, then pour in the Cava and bubble rapidly until the liquid is absorbed by the rice.
2. Add the hot chicken stock, a large ladleful at a time, stirring regularly until the liquid is absorbed and the rice is almost tender. This should take 15–20 minutes.
3. Stir in the prawns, cook for 2 minutes until pink and cooked thoroughly but take care not to overdo them. Stir through the dill and butter.
4. Divide between two shallow bowls and serve swiftly with a glass of chilled Cava on the side.
Pour the remaining Freixenet Cordon Rosado Brut NV Cava, Spain, into glasses and enjoy with your meal.
Typical values per serving:
This recipe was first published in February 2012.
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