Quick & Easy

Prawn and basil risotto

Brown rice adds bit and basil adds flavour to this delicious prawn risotto.
prawn and basil risotto



1.Cook brown rice according to packet directions.
2.Shell and devein prawns, leaving tails intact.
3.Bring stock, wine and 2 cups of the water to the boil in a medium saucepan. Reduce heat; simmer, covered.
4.Meanwhile, cook celery, onion and the remaining water in a large saucepan, stirring, for 10 minutes or until water has evaporated. Stir in arborio rice.
5.Add ½ cup of the simmering stock mixture to the rice mixture; cook, stirring, over low heat, until liquid is absorbed. Continue adding stock mixture, in ½-cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.
6.After last addition of stock mixture, add prawns and brown rice; cook, stirring, until prawns are changed in colour. Remove from heat; stir in tomato and herbs.

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