Prawn Paella Risotto

The first half of the recipe is the pasta recipe followed by a rice recipe...it makes a wonderful paella risotto.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Cook: 30 min

Ingredients

Risotto rice 200g
Prawns with heads (frozen) 12
Mediterranean vegetables (frozen) 6 tbsp
Vegetable oil 4 tbsp
Garlic 2-3 cloves
Onion (medium) 1/2
Butter 1 tsp
Pancetta or bacon 50g
Paprika 1 tbsp
Pepper a pinch
Chicken stock cube 1
Hot water 200-300ml
Parmigiano reggiano as you like

Method

1
Put the oil in a large frying pan and add the smashed garlic and frozen prawns.
2
Add the pancetta to brown when the prawns are defrosted. Add the chopped onion.
3
Press down the prawn heads to release flavour - this is critical to get a really tasty dish.
4
Add the frozen vegetables and unwashed rice. Sprinkle with paprika and pepper.
5
Add the butter and fry the rice for 1 minute. Add 200ml of the stock and cook on medium heat.
6
When the liquid has been absorbed, if the rice is not yet cooked, add more stock.
7
Keep repeating until the rice is cooked to your taste. Turn the heat up to high and bun the bottom a bit, now it's ready (you should be able to hear it crisp up).
8
Serve and sprinkle with the cheese if you like.

Tips & Note

●Prawns with heads are essential for pasta recipes, I always keep some in the freezer
●Fry the prawns well before you press down the heads otherwise you'll get a rather fishy smell
●You can adjust the taste at any time as there is no lid. Make a thin stock so that it will be less concentrated as it evaporates off

Prawn Paella Risotto

The first half of the recipe is the pasta recipe followed by a rice recipe...it makes a wonderful paella risotto.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Cook: 30 min

Ingredients

Risotto rice 200g
Prawns with heads (frozen) 12
Mediterranean vegetables (frozen) 6 tbsp
Vegetable oil 4 tbsp
Garlic 2-3 cloves
Onion (medium) 1/2
Butter 1 tsp
Pancetta or bacon 50g
Paprika 1 tbsp
Pepper a pinch
Chicken stock cube 1
Hot water 200-300ml
Parmigiano reggiano as you like

Prawn Paella Risotto

Recipe ID :1677 Posted on 15 FEB 2016

Serves 2

Cook 30min
views 9,254
printed 140

saved 2

The first half of the recipe is the pasta recipe followed by a rice recipe...it makes a wonderful paella risotto.

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Ingredients

Print Ingredients Email Ingredients
200g
12
6 tbsp
4 tbsp
2-3 cloves
1/2
1 tsp
50g
1 tbsp
a pinch
1
200-300ml
as you like

Method

Cook
30min
1
Put the oil in a large frying pan and add the smashed garlic and frozen prawns.
2
Add the pancetta to brown when the prawns are defrosted. Add the chopped onion.
3
Press down the prawn heads to release flavour - this is critical to get a really tasty dish.
4
Add the frozen vegetables and unwashed rice. Sprinkle with paprika and pepper.
5
Add the butter and fry the rice for 1 minute. Add 200ml of the stock and cook on medium heat.
6
When the liquid has been absorbed, if the rice is not yet cooked, add more stock.
7
Keep repeating until the rice is cooked to your taste. Turn the heat up to high and bun the bottom a bit, now it's ready (you should be able to hear it crisp up).
8
Serve and sprinkle with the cheese if you like.

Tips & Note

●Prawns with heads are essential for pasta recipes, I always keep some in the freezer
●Fry the prawns well before you press down the heads otherwise you'll get a rather fishy smell
●You can adjust the taste at any time as there is no lid. Make a thin stock so that it will be less concentrated as it evaporates off

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Tobuchan
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