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Prawn And Saffron Risotto

Diabetic.Foodie's picture
  Fish stock 1 1⁄4 Liter
  Olive oil 3 Tablespoon
  Onion 1 , finely diced
  Garlic 3 Clove (15 gm), finely diced
  Red chilies 2 , finely diced
  Chopped thyme 1⁄2 Teaspoon
  Bay leaves 2
  Arborio risotto rice 375 Gram
  Dry vermouth 2 Tablespoon
  Saffron 2 Pinch, soaked
  Shelled prawns 36 (Raw)
  Basil leaves 20 , torn
  Pesto 2 Tablespoon
  Low fat greek yogurt 2 Tablespoon
  Freshly ground black pepper To Taste

Bring the fish stock to the boil in a large saucepan and keep at a simmer.
Heat another large saucepan and add the olive oil.
Stir in the onion, garlic, chillies, thyme and bay leaves, and cook until the onion is soft but without colour.
Add the rice and cook for 3 minutes.
Add the vermouth and stir until the liquid is almost completely absorbed.
Add the saffron with its soaking liquid and a ladle of hot fish stock.
Before adding further stock, allow the liquid to be absorbed.
Stir the rice frequently.
Continue to add hot stock, a ladleful at a time, allowing each addition to be absorbed before you add the next.
The idea is to keep the rice creamy and thick like a sauce.
As you add more stock, the rice will release its starches and start to puff up.
After about 20 minutes, nibble on a grain of rice to see whether it is cooked; there should still be a little bite to it.
When the risotto is ready it will have a creamy texture, with the grains of rice still separate.
Add the prawns and basil, stirring as you cook for a further 2 minutes.
Fold in the pesto, yogurt and seasoning.
Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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